FOOD 


TMIRD 
•COITION 


SPECIAL  COLLECTIONS 


THE  LIBRARY 

OF 

THE  UNIVERSITY 

OF  CALIFORNIA 

LOS  ANGELES 


FOOD  AND 
COOKERY 


*•  »  ******  ««««V»  ******  »»»»*  « 


HAND  BOOK  FOR  TEACHERS  AND 
PUPILS  FOR  USE  IN  COOKING 
CLASSES  AND  DEMONSTRATIONS 


THIRD  REVISED 
EDITION 

BY 
H.  S.  ANDERSON 

INSTRUCTOR     IN    COOKING     IN    THE     COLLEGE    OF 
MEDICAL    EVANGELISTS    AT    LOMA    LINDA,    CALIF. 

1915 

THE    COLLEGE    PRESS 

LOMA  LINDA.  CALIFORNIA 


Copyright  1915  by  The  College  Press 
Loma  Linda,  California 


PREFACE 


'  I  'HE  author  of  the  present  work,  having  been  for  several 
years  employed  as  cook  in  many  of  the  leading  hotels 
and  clubs  of  some  of  the  largest  cities  of  the  Middle  West 
and  Pacific  Coast,  as  well  as  being  for  the  past  five  years 
connected  with  the  Loma  Linda  Sanitarium,  is  well  prepared 
to  speak  of  the  subject  here  discussed.  His  position  as  ex- 
perimental cook  and  teacher  of  cooking  in  the  Nurses'  Train- 
ing School  has  also  shown  the  importance  of  getting  out 
something  that  may  serve  as  a  guide  to  teachers  in  present- 
ing this  subject  before  classes.  Hence  the  present  work 
is  largely  designed  to  serve  as  a  manual  for  those  who  may 
be  called  upon  to  teach  the  subject  in  sanitariums  and  other 
educational  institutions.  With  this  idea  in  view,  a  complete 
list  of  twenty  lessons,  so  arranged  as  to  cover  in  an  outline 
way  all  the  more  important  points  of  the  subject,  constitute 
a  valuable  feature  of  the  book. 

The  second  edition  having  been  all  sold,  and  many  warm 
commendations  received  for  it,  the  publishers  have  felt 
encouraged  to  issue  this  thoroughly  revised  and  enlarged 
edition,  with  the  hope  that  it  may  be  of  assistance  to  those 
who  are  struggling  to  bring  the  teaching  of  this  subject  in 
our  sanitariums  and  elsewhere  into  full  accord  with  sound 
principles. 

THE  PUBLISHERS. 


CONTENTS 


INTRODUCTION  Page 

FOODS,  THEIR  USES  IN  THE  BODY      -  17 

FOOD  VALUES  -      20 

FOOD  ECONOMY    -  24 

SUGGESTIVE  COURSE  OF  LESSONS  -     28 

PREPARATION  OF  FOOD  -  30 

ESSENTIALS  TO  SUCCESS     -  -     31 

FREE  FATS  32 

BREAD  -     36 

UNFERMENTED  BATTER  BREADS  37 

UNFERMENTED  DOUGH  BREADS  -     39 

FERMENTED  BREADS  41 

CAKES  -    100 

CANNING    -  115 

COMBINATIONS,  MENU-MAKING  -    118 

DESSERTS  90 

FROSTINGS,  FILLINGS  -    103 

GRAINS,  NUT  FOODS,  ENTREES  56 

GRAVIES  AND  SAUCES  -     69 

INVALID  DIETARY  109 

ICES  AND  ICE  CREAM  -    113 

MISCELLANEOUS  RECIPES  34 

PIES,  CRUSTS,  ETC.  -     96 

SALADS  AND  DRESSINGS, —VEGETABLE  83 

SALADS  AND  SAUCES,— FRUIT  -     87 

SANDWICHES  108 

SOUPS  -     50 

TOASTS  AND  BREAKFAST  DISHES  104 

VEGETABLES  -     71 

JELLY  MAKING     -  117 
SUGGESTIVE  MENUS  ------    122 


FOOD  AND  COOKERY 


FOODS,  THEIR  USES  IN  THE  BODY 

<<r~PO  care  for  the  body,  by  providing  for  it  food  that  is 
•*•  relishable  and  strengthening,  is  one  of  the  first  duties 
of  the  householder."  We  all  have  in  the  beginning  a  certain 
vital  force  from  which  to  draw.  To  know  how  to  husband  it 
properly  is  the  most  essential  thing  in  preserving  health. 

By  taking  food  into  the  body,  the  system  is  nourished  and 
built  up.  Disease  results  if  this  food  is  improper  in  quantity, 
or  poor  in  quality,  or  if  it  is  poorly  prepared  for  assimilation. 
There  is  a  constant  breaking  down  of  the  tissues  of  the  body; 
every  thought  of  the  mind,  every  movement  of  a  muscle, 
involves  waste,  and  this  waste  is  repaired  from  our  food.  It 
is  highly  important,  then,  that  everyone  should  be  able  to 
choose  those  foods  which  best  supply  the  elements  needed  to 
make  good  blood,  which  in  turn  imparts  life  and  strength  to 
nerve,  muscle  and  tissue. 

Grains  contain  the  food  elements  most  evenly  distributed. 
Wheat  is  considered  a  perfect  food,  and  the  representative 
of  all  foods,  containing  properties  which  so  nearly  represent 
the  constituent  parts  of  the  body  structure,  as  to  indicate  a 
special  providence  in  providing  it  for  the  human  race.  Grains 
are  very  nutritious,  and  when  cooked  under  a  high  degree  of 
heat,  as  in  baking,  they  are  easily  digested  and  assimilated. 
When  they  are  cooked  by  the  process  of  boiling  or  steaming, 
they  require  several  hours  cooking  in  order  to  render  them 
digestible. 

In  the  olive,  as  in  the  various  nuts,  we  find  nature's  store- 
house of  fats.  These,  when  properly  prepared,  supply  the 
place  of  animal  oil  and  fats. 

Fruits  are  used,  not  so  much  with  a  view  of  supplying 
nutrients,  as  for  other  purposes;  the  organic  acids  and  essen- 

(17) 


18  FOOD  AND  COOKERY 

tial  oils,  with  the  easily  digestible  form  in  which  the  nutrients 
are  present,  are  factors  which  give  fruits  a  high  value  in  the 
dietary.  These  acids  and  essential  oils  impart  palatibility  to 
the  food,  and  assist  functionally  in  the  digestive  process. 

Figs  and  prunes  contain  chemical  compounds  that  are  laxa- 
tive in  character. 

In  our  study  of  the  purposes  which  the  various  food  ele- 
ments serve  in  the  vital  economy,  and  of  the  foods  best 
adapted  to  the  accomplishment  of  these'  purposes,  valuable 
help  is  given  us  in  a  practical  knowledge  of  the  composition 
of  the  various  food  materials,  which  enables  us  to  arrive  at 
an  idea  of  the  real  value  of  the  food  in  question  ( Plate  I ) . 

In  speaking  of  food,  we  understand  something  wrhich  is 
capable,  upon  being  taken  into  the  body,  of  either  repairing 
its  waste  or  furnishing  it  with  material  from  which  to  pro- 
duce heat  and  muscular  work.  This  brings  to  view  the  two 
main  functions  of  food  in  the  body.  By  the  former  function, 
food  provides  for  the  conservation  of  the  material  of  the 
body;  by  the  latter,  conservation  of  bodily  energy  is  main- 
tained. Substances  which  are  unable  to  help  in  the  one  or 
the  other  of  these  directions,  cannot  be  called  food.  Ex- 
amples of  such  non-foods  are  to  be  found  in  extractives  of 
meat,  tea,  coffee,  spices,  etc. 

All  foods  are  made  up  of  one  or  more  of  three  distinct 
classes  of  organic  compounds,  known  as  proteid  or  albumin- 
ous substances,  carbohydrates  and  fats  and  different  inor- 
ganic salts.  These  substances  are  spoken  of  as  th^  "nutri- 
tive constituents"  of  food,  and  may  be  separated  into  four 
divisions: — 

1.  The  proteid,  or  nitrogenous  substances,  are  represented 
in  the  food  by  the  casein  in  milk,  the  curd  of  the  milk  being 
very  highly  nitrogenous;  the  gluten  of  the  wheat;  the  albu- 
men in  the  white  of  egg,  which  is  the  purest  form  of  proteid; 
the  legumen  in  peas  and  beans;  and  the  myosin  of  lean  meat. 

2.  The  carbohydrates  are  represented  by  the  starches  and 
sugars  in  the  various  foods. 


FOOD  AND  COOKERY  19 

3.  Fats,  as  olive  oil,  butter,  the  oil  eaten  in  the  olive,  in 
nuts,  and  to  some  extent  in  most  articles  of  diet. 

4.  The  inorganic  substances,  as  water  and  mineral  matters. 
The  chief  office  of  proteid  matter  is  to  provide   for  the 

growth  and  repair  of  the  material  of .  the  body.  The  carbo- 
hydrates and  fats  furnish  the  fuel  for  the  body.  They  yield 
the  heat  that  keeps  it  warm  and  the  energy  that  enables  it 
to  work.  The  mineral  matters  are  required  by  the  body  for 
the  building  of  the  bones  and  the  teeth. 

The  changes  which  food  undergoes  in  the  body  are  essen- 
tially changes  due  to  oxidation.  Latent  heat  is  just  as  surely 
found  in  the  food  we  use  as  in  wood  and  coal.  They  are  both 
waiting  to  be  oxidized,  that  they  may  be  converted  into  heat 
and  energy. 

The  latent  energy  in  different  foods  has  been  determined 
by  their  oxidation,  outside  the  body,  in  the  apparatus  known 
as  the  bomb  calorimeter.  "The  amount  of  heat  given  off  in 
the  oxidation  of  a  given  quantity  of  any  material  is  called  its 
'heat  combustion, '  and  is  taken  as  a  measure  of  its  latent 
and  potential  energy."  The  calorie  is  the  unit  measure  or 
standard  of  heat  production,  and  means  the  amount  of  heat 
necessary  to  raise  the  temperature  of  one  kilogram  of  water 
1  degree  C.,  or  about  one  pint  of  water  4  degrees  F.  Care- 
ful observation  by  Atwater,  Rubner,  Chittenden  and  others, 
has  shown  that  the  heat  value  of  one  gram  of  each  of  the 
three  chief  nutritive  constituents  of  food,  when  taken  into 
the  tissues,  is  as  follows: — 

1  gram ]  of  proteid  yields  4  calories. 

1  gram  of  carbohydrates  yields  4  calories. 

1  gram  of  fat  yields  8.9  calories. 

— Bulletin  Xo.  142,  U.  S.  Department  of  Agriculture. 

As  the  ounce  is  made  the  standard  or  unit  in  calculating 
weight,  so  the  calorie  is  the  standard  of  heat  production.  By 
the  figures  in  the  column  at  the  right-hand  side  of  chart 
( Plate  I )  are  represented  the  total  amount  of  calories,  or 

1. — 28.3  grams  equal  1  ounce. 


20 

food  units,  contained  in  one  pound  of  each  of  the  various 
foods  under  consideration.  The  building  material — proteid — 
is  represented  by  the  red  color,  and  the  carbohydrates  by  the 
green,  etc. 

The  vital  part  of  all  tissue  is  proteid.  Without  proteid,  the 
body  would  waste  away*  for  the  wear  and  tear  of  tissue  must 
be  made  good.  Though  there  is  no  article  of  diet,  except 
sugar  and  pure  fat,  into  which  proteid  matter  does  not  enter 
to  a  greater  or  less  degree,  yet  there  are  foods  which  contain 
an  unusually  high  per  cent  of  proteid,  known  as  proteid  foods. 
These  are  peas,  beans,  lentils,  nuts,  eggs  and  meat. 

The  fact  that  proteid  matter  is  an  essential  element  for 
the  growth  and  repair  of  the  body  tissues,  has  a  tendency  to 
lead  people  to  believe  that  they  might  be  benefited  by  the 
consumption  of  large  quantities  of  proteid  foods;  when  the 
fact  is,  the  body  can  use  only  a  limited  amount  for  the  devel- 
opment and  repair  of  tissues.  Although  proteid  matter  is 
capable  of  yielding  a  certain  amount  of  heat  on  oxidation,  it 
is  inferior  for  this  purpose  to  carbohydrates  and  fats;  be- 
cause, on  being  burned  in  the  body,  it  yields  certain  deleteri- 
ous products,  which  throw  upon  the  liver  and  kidneys  an  un- 
necessary amount  of  labor  that  overtaxes  them  and  lays 
them  liable  to  attacks  of  disease.  Many  of  the  ailments  so 
prevalent  to-day,  as  rheumatism,  gout,  gastro-intestinal  dis- 
turbances, indigestion  and  liver  troubles,  have  been  found  to 
bs  closely  associated  with  the  habitual  overeating  of  proteid 
foods. 

There  is  wisdom  in  a  diet  that  shall  provide  an  abun- 
dance of  carbohydrates  and  fats,  proteid  being  added  only  in 
sufficient  amounts  to  meet  the  needs  of  the  body  for  nitro- 
gen, for  the  development  of  fresh  muscle-fibers,  etc.  Care- 
ful experiments  have  demonstrated  that  the  body  is  best  sus- 
tained in  health,  and  its  strength  and  endurance  promoted, 
by  a  diet  which  contains  a  proportion  of  one  ounce  of  proteid 

matter  to  from  eight  to  twelve  ounces  of  carbohydrates  and 
fats. 

A  study  of  the  composition  of  the  various  foods  will  enable 


Food  Values 

(Nitrogenous     PROTEID    Tissue-forming  Substances 

(CARBOHYDRATES)  ..      , Fnp 

(^Non-nitrogenous  j  pATS  Heat  and  Lnergy 

Inorganic  Salts  -  -  Mineral  Matters,  Water 


I  I I I I I 


FOOD  AND  COOKERY  21 

us  to  see  the  wise  provision  made  for  man  in  the  diet 
appointed  for  him  in  the  beginning.  Man,  in  adding  to  his 
diet  fleshmeats,  with  their  exceedingly  high  percentage  of 
proteid,  besides  other  objectionable  features  connected  with 
their  use,  finds  himself  grappling  with  a  problem  whose  only 
solution  is  to  be  found  in  a  study  of  cause  and  effect. 

In  the  diet  appointed  in  the  beginning,  man  was  guarded 
in  this  respect,  for  in  nature  we  find  the  various  food  ele- 
ments better  balanced  to  meet  the  needs  of  the  body.  The 
numerous  exhaustive  works  of  to-day,  written  on  the  subject 
of  diet  and  the  needs  of  the  body,  are  designed  to  fill  a  long- 
felt  want.  They  are  the  response  of  thinking  men  to  a 
world's  great  need.  To  meet  this  great  need,  God  has  sent 
us  a  message  of  health  reform  which  comprehends  man's 
complete  restoration,  physically  and  spiritually. 

A  quotation  from  "Ministry  of  Healing"  gives  a  key  to  the 
divinely  appointed  plan:  "In  His  written  word  and  in  the 
great  book  of  nature,  He  has  revealed  the  principles  of  life. 
It  is  our  work  to  obtain  a  knowledge  of  these  principles,  and 
by  obedience  to  cooperate  with  Him  in  restoring  health  to  the 
body  as  well  as  to  the  soul."  Page  115. 

The  accompanying  diagram  ( Fig.  1 )  will  help  to  bring 
before  our  minds  the  Bible  picture  of  our  original  home,  and 
the  tender  care  of  the  Creator  over  His  erring  children,  in 
giving  them  light  and  hope  through  all  the  different  phases 
of  their  rebellion  and  apostasy;  and  it  shows  that  He  is  actu- 
ally leading  them  back  step  by  step  to  Eden  restored.  He 
who  created  man  and  understands  his  needs,  appointed 
Adam  his  food,  as  it  is  written,  "Behold,  I  have  given  you 
every  herb  yielding  seed,  and  every  tree  in  which  is  the 
fruit  of  a  tree  yielding  seed;  to  you  it  shall  be  for  food." 
Gen.  1:  29,  A.R.V.  After  the  fall,  when  the  ground  was 
cursed  for  man's  sake,  the  herb  of  the  field  was  added  to  his 
diet.  Gen.  3:  18. 

Then  we  are  brought  down  to  the  time  of  the  flood,  when, 
all  vegetation  being  destroyed  by  water,  God  permitted  man 


(22) 


FOOD  AND  COOKERY  23 

to  eat  flesh.  Next  we  find  the  chosen  people  in  the  land  of 
Egypt,  where  they  were  in  heavy  bondage,  after  which  the 
Lord  brought  them  out  with  a  strong  hand  and  by  an  out- 
stretched arm,  to  make  them  the  depositaries  of  His  holy  law, 
and  through  them  it  was  designed  that  all  the  world  should 
come  to  a  knowledge  of  the  true  God.  Their  health  was 
jealously  guarded,  and  they  were  given  a  fleshless  diet.  God 
desired  to  make  them  His  peculiar  treasure  above  all  people; 
but  they  cried  for  flesh,  so  He  permitted  them  to  eat  clean 
flesh.  Deut.  14:  3-20. 

Then  we  come  down  to  the  end  of  the  Jewish  dispensation, 
at  the  time  when  the  gospel  was  preached  to  the  Gentiles, 
saying,  "Ye  are  the  temple  of  God."  "There  shall  in  no 
wise  enter  into  it  anything  that  is  unclean."  Rev.  21:  27. 

In  ancient  time,  the  distinction  made  between  things  clean 
and  things  unclean  was  no  arbitrary  distinction,  for  the 
things  prohibited  were  unwholesome.  Even  so  now,  the  use 
of  injurious  foods  defile  the  body,  planting  the  seeds  of  dis- 
ease and  corruption  in  the  system,  thus  laying  the  founda- 
tion for  sickness  and  premature  death. 

To  the  chosen  people  of  God,  the  laws  relating  to  both 
physical  and  spiritual  well-being  were  made  plain,  and  on 
condition  of  obedience,  He  assured  them:  "The  Lord  will 
take  away  from  thee  all  sickness."  Deut.  7:  15.  "Ye 
shall  serve  the  Lord  your  God,  and  He  shall  bless  thy  bread 
and  thy  water;  and  I  will  take  sickness  away  from  the 
midst  of  thee."  Ex.  23:  25. 

These  promises  are  .for  us  to-day.  The  same  principle 
which  directed  in  giving  these  sanitary  laws  and  regulations 
in  times  of  old,  and  which  has  been  the  foundation  in  every 
true  reform  to  the  present  time,  is  no  less  powerful  to-day, 
and  is  summed  up  in  these  words:  "Whether  therefore  ye 
eat,  or  drink,  or  whatsoever  ye  do,  do  all  to  the  glory  of 
God."  1  Cor.  10:  31.  This  principle,  if  heeded,  will  guide 
in  all  matters  of  diet,  as  in  every  act  of  life.  It  will  pre- 
serve us  from  intemperance  in  all  its  varied  forms.  "Every 


24  FOOD  AND  COOKERY 

practice  which  destroys  the  physical,  mental  or  spiritual 
energies,  is  sin.  The  laws  of  nature,  as  truly  as  the  pre- 
cepts of  the  decalogue,  are  divine;  and  only  in  obedience  to 
them  can  health  be  recovered  and  preserved." 

There  is  great  need  to-day  of  that  education  that  not 
merely  teaches  right  methods  in  the  treatment  of  the  sick, 
but  which  encourages  right  habits  of  living,  and  spreads  a 
knowledge  of  right  principles.  The  desire  of  God  for  every 
human  being  is  expressed  in  these  words:  "Beloved,  I  wish 
above  all  things  that  thou  mayest  prosper  and  be  in  health, 
even  as  thy  soul  prospereth."  3  Johns2.  Every  "Thou 
shalt  not,"  whether  in  physical  or  moral  law,  implies  a 
promise.  If  we  obey  it,  blessing  will  attend  our  steps,  and 
we  shall  know  the  meaning  of  the  promise  of  God  to  His 
people,  which  says,  "I  am  the  Lord  that  healeth  thee." 
Ex.  15:  26. 

FOOD  ECONOMY 

"Economy  is  not  saving,  but  wisely  spending. "  —Ruskin. 

When  we  have  ascertained  that  a  food  is  rich  in  nutritive 
constituents,  and  that  it  is  of  a  nature  to  be  easily  digested 
in  the  stomach,  we  have  still  to  find  whether  the  nutriment 
it  yields  is  obtained  at  a  reasonable  cost.  When  one  realizes 
that  the  market  price  of  a  food  is  no  indication  of  its  real 
money  value,  the  practical  importance  of  such  a  test  is  more 
convincingly  felt,  because  in  the  market  one  usually  pays 
for  flavor  and  rarity,  not  for  nutritive  qualities.  To  the 
working  classes,  who  spend  on  an  average  fifty  per  cent  of 
their  wages  for  food  supply,  such  knowledge  is  of  special 
value.  By  a  study  of  the  chemical  analysis  of  various  foods 
bought  for  a  particular  sum,  this  test  may  be  applied  with- 
out difficulty  (Fig.  2). 

It  will  be  seen  that  for  energy  (calories),  grains  lead  the 
way.  As,  for  instance,  we  find  on  comparison  that  twenty 
cents  spent  for  round  steak  obtains  food  to  the  value  of  1432 
units;  twenty  cents  invested  in  eggs  buys  635  units;  the  same 
for  striped  bass  obtains  400  units;  twenty  cents  worth  of 


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26  FOOD  AND  COOKERY 

oysters  at  fifty  cents  per  quart,  yields  only  184  units;  while 
twenty  cents  worth  of  wheat  flour  buys  9570  units,  and  in 
the  form  of  good,  well-baked  bread,  ready  for  use,  4560 
units.  In  the  matter  of  protein,  the  legumes  come  first, 
while  most  of  the  grains  contain  protein  in  a  very  liberal 
proportion. 

When  the  flesh  of  animals  is  used  as  food,  there  is  great 
danger  of  having  an  excess  of  proteid  material.  Besides 
being  of  a  stimulating  character,  it  contains  no  carbohydrate 
to  offset  the  large  per  cent  of  proteid.  One  advantage  in 
using  food  of  vegetable  origin,  is  that  in  their  growth  vege- 
tables secrete  no  poisons;  whereas,  in  all  animals  the  very 
process  of  life  consists  in  the  breaking  down  of  tissues  and 
the  formation  of  various  poisons.  These  poisons  are  in  the 
flesh  when  the  animal  is  killed,  and  no  amount  of  cooking 
can  remove  them.  Thus,  by  taking  our  food  in  the  vege- 
table form,  we  avoid  burdening  the  system  with  such  a 
quantity  of  harmful  substances,  which  must  be  eliminated 
from  the  system  only  at  a  great  sacrifice  to  the  vital  organs. 

Again,  it  should  be  remembered  that  while  animal  products 
all  contain  a  share  of  the  nutritive  constituents  necessary 
for  our  existence,  because  the  animal  has  taken  sustenance 
from  the  vegetable  or  mineral  kingdoms,  nevertheless,  the 
meats  have  had  their  electrical  energy  expended  in  physical 
and  mental  dissipation  by  the  animal  itself,  thereby  leaving 
but  little  generative  quality  for  the  consumer. 

Many  people  seem  to  be  under  the  impression  that  bodily 
strength  and  health  are  dependent  upon  the  use  of  flesh- 
meats.  A  quotation  again  from  "Ministry  of  Healing" 
throws  much  light  on  this  question,  and  points  out  in  a 
simple  manner  the  advantage  to  be  had  in  a  simpfe  and 
natural  diet  above  that  of  a  more  complex  nature: — 

"It  is  a  mistake  to  suppose  that  muscular  strength 
depends  on  the  use  of  animal  food.  The  needs  of  the  system 
can  be  better  supplied,  and  more  vigorous  health  can  be 
enjoyed,  without  its  use.  The  grains,  with  fruits,  nuts  and 


FOOD  AND  COOKERY  27 

vegetables,  contain  all  the  nutritive  properties  necessary  to 
make  good  blood.  These  elements  are  not  so  well  or  so 
fully  supplied  by  a  flesh  diet.  Had  the  use  of  flesh  been 
essential  to  health  and  strength,  animal  food  would  have 
been  included  in  the  diet  appointed  to  man  in  the  beginning. 

"When  the  use  of  flesh  food  is  discontinued,  there  is  often 
a  sense  of  weakness,  a  lack  of  vigor.  Many  urge  this  as 
evidence  that  flesh  food  is  essential;  but  it  is  because  foods 
of  this  class  are  stimulating — because  they  fever  the  blood 
and  excite  the  nerves,  that  they  are  so  missed.  Some  will 
find  it  as  difficult  to  leave  off  flesh-eating  as  it  is  for  the 
drunkard  to  give  up  his  dram;  but  they  will  be  the  better 
for  the  change. 

"When  flesh  food  is  discarded,  its  place  should  be  supplied 
with  a  variety  of  grains,  nuts,  vegetables  and  fruits,  that 
will  be  both  nourishing  and  appetizing."  Page  316. 

It  would  seem  that  the  use  of  fieshmeats  must  be  doubly 
objectionable  now,  since  disease  in  animals  is  so  rapidly 
increasing.  Those  who  use  flesh  food  little  know  what  they 
are  eating.  Tuberculosis,  cancer  and  other  fatal  diseases 
are  communicated  by  the  use  of  contaminated  meat.  True 
reform  always  replaces  an  evil  with  something  better. 

So  in  the  matter  of  diet,  there  is  a  turning  away  from  the 
artificial,  from  the  second-hand  to  the  real  substance  found 
in  nature's  great  storehouse — the  Creator's  choice  for  us, 
and  that  which  is  best  suited  to  the  building  of  good  blood 
and  healthy  tissues.  There  is  a  rhyme  that  beautifully 
expresses  this  truth  with  its  resultant  tribute:— 

"Eat  life  from  life's  fresh  growing  garden, 
Drink  life  from  its  myriad  store, 

Give  life,  and  its  flow, 

E'er  increasing,  will  go 
Again  to  your  open  door." 

Health  reform,  as  any  other  true  reform,  is  a  matter  of 
education,  and  must  be  progressive;  vital  principles  are 
involved,  in  which  are  treasured  up  wisdom  of  the  highest 
order  for  every  seeker  after  health. 


28  FOOD  AND  COOKERY 

Various  societies  are  being  formed  throughout  the  States 
for  the  purpose  of  studying  the  best  means  of  providing  for 
the  table,  foods  which  do  not  harbor  pestilence  and  disease, 
and  for  studying  the  development  of  the  culinary  art  in  the 
home  in  harmony  with  right  principles.  Thus  it  is  plainly 
seen  that  the  minds  of  thinking  people  are  being  awakened 
to  see  the  importance  of  exercising  sound  judgment  and  good 
common  sense  in  the  matter  of  the  care  and  preservation  of 
health. 

The  following  course  of  lessons  is  in  no  way  intended  as  a 
complete  guide  to  hygienic  cookery.  Of  the  great  variety  of 
ways  in  which  the  grains,  fruits,  nuts  and  vegetables  may  be 
prepared  into  dishes  that  are  healthful  and  nourishing,  only 
a  few. of  the  most  practical  can  be  taken  up  in  this  course. 
One  of  the  main  objects  is  to  give  some  of  the  general  princi- 
ples essential  to  success  in  this  work,  followed  by  practical 
illustrations  of  methods  used. 

For  home  and  class  work,  this  course  consists  of  a  series  of 
twenty  lessons,  two  lessons  each  week,  each  session  occu- 
pying two  hours.  Eight  pupils  constitute  a  class,  at  which 
time  practical  work  is  done.  Due  recognition  is  given  to  the 
study  of  the  nutritive  value  of  foods,  their  digestibility, 
combinations,  etc. ;  also  menu-making  and  the  general  princi- 
ples involved  in  the  making  of  the  same. 

The  following  suggestive  course  of  lessons,  may  be  modi- 
fied by  the  instructor  according  to  convenience,  to  the  occa- 
sion, or  to  the  length  of  time  given  to  class  periods.  A  pre- 
vious study  of  the  recipes  and  instructions  following  will  help 
to  make  the  work  very  simple  and  easily  understood  when 
the  hour  comes  for  class. 

SUGGESTIVE  COURSE  OF  LESSONS 

LESSON  1. — Cream  of  tomato  soup,  corn  bread,  nut  and 
potato  pie,  prune  whip. 

LESSON  2. — Vegetable  julienne  soup,  navy  bean  patties, 
stewed  beets,  pumpkin  pie. 


FOOD  AND  COOKERY  29 

LESSON  3. — Savory  lentil  roast,  brown  sauce,  fruit  soup, 
breaded  tomato,  whole-wheat  sticks. 

LESSON  4. — Baked  macaroni  (family  style),  nut  and  potato 
hash,  date  rolls,  apple  snow. 

LESSON  5. — Potato  stew  with  egg  dumplings,  boiled  onions, 
cream  of  corn  soup,  cream  rolls. 

LESSON  6. — Vegetable  salads,  dressings,  garnitures. 

LESSON  7. — Scalloped  eggplant,  sago  fruit  mold,  walnut 
lentil  patties,  tomato  sauce. 

-     LESSON  8.  — Invalid  dietary — gruels,  eggnog,  browned  rice, 
drinks,  service,  cream  rice  pudding. 

LESSON  9.— Baked  dressing,  macaroni  and  rice  croquettes, 
cream  sauce,  lemon  pie. 

LESSON  10. — Vegetable  gelatin — orange,  lemon,  berry;  fruit 
salads,  sauces. 

LESSON  11. — Spanish  rice,  hoe  cake,  creamed  carrots,  lemon 
snow,  custard  sauce. 

LESSON  12. — Yeast  breads,  rolls,  buns,  etc.,  whole-wheat 
puffs. 

LESSON  13. — Fresh  fruit,  canning,  jelly,  baked  tomatoes, 
fruit  crisps. 

LESSON  14. — Family  potato  soup,  stewed  vegetable  oyster, 
scalloped  potato,  walnut  timbales,  bread  pudding. 

LESSON  15. — Layer  cake,  jelly  roll,  vanilla  wafers,  frosting, 
ornamenting. 

LESSON  16. — Steamed  rice,  cream  noodles,  loaf  cake,  Dutch 
apple  cake,  lemon  sauce. 

LESSON  17. — Corn  nut  pie,  Duchess  potato,  potato  cakes, 
potato  en  surprise,  spinach,  hot  slaw. 

LESSON  18. — Sterilized  milk,  yogurt,  scalloped  summer 
squash,  stuffed  bell  peppers,  blanc  mange,  strawberry  flum- 
mery. 

LESSON  19. — String  beans,  asparagus  hollandaise,  scalloped 
tomato,  New  England  dinner,  floating  island. 

LESSON  20.— Cream  of  lettuce,  macaroni  with  olives,  scal- 
loped beets,  baked  parsnips,  prune  pudding. 


30  FOOD  AND  COOKERY 

PREPARATION  OF  FOODS 

The  manner  of  preparing  our  food  has  much  to  do  with  our 
usefulness  in  this  life,  and  with  the  building  of  our  charac- 
ters. The  health  of  the  family  may  be  safeguarded  by  a 
careful  well-ordered  diet,  and  this  subject  should  appeal  to 
every  thinking  mother.  As  a  science,  cooking  is  one  of  the 
most  essential  in  practical  life,  and  more  than  this,  it  is  one 
of  the  fine  arts.  Our  aim  should  not  be  simply  to  arrange 
some  concoction  to  appeal  to  a  perverted  appetite,  without 
any  consideration  of  its  digestive  qualities.  Our  cooks  need 
education  in  making  foods  that  nourish.  Imperfect  knowl- 
edge of  cooking  leads  to  diseases  of  every  kind;  and  both 
children  and  adults  suffer  as  a  consequence. 

The  object  sought  in  cooking  is  twofold:  First,  to  render 
the  food  more  digestible;  second,  to  develop  its  flavors,  mak- 
ing it  more  palatable  and  inviting.  No  indifference  should  be 
manifested  in  the  preparation  of  food.  If  the  food  eaten  is 
not  relished,  the  body  will  not  be  so  well  nourished.  Food 
should  be  prepared  in  such  a  manner  that  it  will  be  appetiz- 
ing as  well  as  nourishing. 

In  order  to  attain  to  this  high  ideal  of  cookery,  true  recog- 
nition must  be  given  to  two  fundamental  principles  of  suc- 
cessful cookery,  which  are  simplicity  and  appetizing  serving: 
First,  aim  to  preserve  or  develop  the  natural  flavors  of  the 
food  under  hand  (do  not  cover  them  up) ;  secondly,  aim  to 
satisfy  the  sense  of  sight  and  the  sense  of  smell,  as  they  have 
a  direct  bearing  upon  the  digestion.  Foods  that  are  pleasing 
to  the  sense  of  sight  and  to  the  sense  of  smell,  stimulate  a 
liberal  flow  of  digestive  juices,  while  disagreeable  sights  and 
odors  hinder  the  same. 

A  glance  at  Plate  I  will  show  the  foods  which  contain  the 
highest  per  cent  of  nutritive  value.  Vegetables  contain  a 
small  amount  of  nutriment.  They  are  valuable,  however, 
for  their  flavors  and  for  the  large  quantity  of  organic  fluid 
and  mineral  matter  which  they  contain.  Combined  with 


FOOD  AND  COOKERY  31 

grains  and  nuts,  they  furnish  the  needed  bulk  to  the  food. 
The  grains  are  a  highly  nutritious  food,  and  with  nuts  and 
fruit,  make  a  perfect  and  ideal  diet. 

ESSENTIALS  TO  SUCCESS 

The  prerequisite  to  success  in  this  work  is  similar  to  that 
in  any  other  kind  of  work— viz.,  "Plan,  then  work  your 
plan."  Take  the  preparation  of  the  first  recipe  given  for 
whole-wheat  puffs,  for  an  example. 

The  first  step  to  be  taken  is  to  see  that  the  fire  is  built  in 
time,  so  the  oven  will  be  at  the  proper  temperature  when  the 
batter  is  ready.  Use  only  heavy  iron  gem-pans,  which  should 
be  put  in  the  oven  to  heat  while  the  batter  is  in  preparation. 
Have  all  the  ingredients  measured  and  the  needed  utensils 
all  at  hand,  before  starting  to  combine  the  articles  for  bread. 
This  is  very  essential  in  all  baking;  especially  in  making 
aerated  breads,  cakes,  etc. 

Another  point  that  needs  to  be  emphasized  is  the  need  of 
accurate  measurements.  There  are  some  simple  things  which 
an  experienced  cook  can  make  without  taking  the  trouble  to 
measure,  but  how  of  ten  we  hear  the  remark  made  of  "good 
luck"  or  "bad  luck"  with  a  recipe.  Now,  there  is  no  such 
thing  as  "luck,"  for  the  simple  reason  that  every  effect  has 
its  cause,  and  this  is  as  true  in  cooking  as  in  other  kinds  of 
work.  If  we  have  a  good  recipe  and  follow  it  exactly,  using 
exact  measurements,  there  is  no  reason  why  we  should  not 
get  the  same  results  each  time. 

The  ordinary  kitchen  cup,  holding  one-half  pint,  with 
divisions  indicating  the  half,  third  and  fourth  parts  of  a  cup- 
ful, is  generally  taken  as  the  standard.  Unless  otherwise 
stated,  a  cup,  tablespoon  or  teaspoon  of  liquid  or  dry  mater- 
ials means  a  measure  that  is  ' 'level  full."  In  dry  measure 
this  is  best  accomplished  by  filling  the  measure  full  and  run- 
ning the  blade  of  a  knife  over  the  top  with  the  edge  outward 
to  make  it  level.  Care  should  be  taken  not  to  pack  the 
ingredients:  for  this  reason,  weighing  is  always  considered 
the  safest,  although  not  always  as  convenient  as  measuring. 


32  FOOD  AND  COOKERY 

It  might  be  well  to  state  here  that  there  are  many  measur- 
ing cups  on  the  market,  sold  as  one-half-pint  cups,  that  hold 
quite  a  little  more  than  that  amount.  Care  should  be  exer- 
cised in  getting  a  cup  measure  which  holds  one-forth  of  a 
quart.  If  a  larger  one  is  used,  allowance  must  be  made. 

As  a  guide  in  measuring,  the  following  table  will  be  help- 
ful, and  may  be  followed  with  good  results: — 

3  teaspoons  -  equal  1  tablespoon. 
2  tablespoons  of  sugar  or  liquid  equal  1  ounce. 

16  tablespoons  -  equal  1  cup. 

4  cups    -  equal  1  quart. 
4  cups  flour      -                         -  equal  1  pound. 
2  cups  sugar  and  most  liquids  equal  1  pound. 

10  eggs  -  equal  1  pint. 

9  whites   -  -    equal  1  cup. 

12  yolks  (large)      -  equal  1  cup. 

FREE  FATS 

The  question  of  the  use  of  "free  fats"  in  cooking  should 
receive  the  most  careful  attention.  Foods  that  are  deficient 
in  fat  usually  require  the  addition  of  some  kind  of  fat  to 
make  them  palatable,  but  there  is  a  great  difference  between 
supplying  this  lack  by  a  moderate  and  sensible  use  of  the 
same,  and  that  of  having  the  food  "soaked  in  grease."  The 
following  instruction  on  the  use  of  free  fats  in  cooking,  by  a 
physician  of  long  practical  experience,  gives  some  good 
reasons  why  rich,  greasy  and  fried  foods  should  be  avoided, 
and  their  place  supplied  by  dishes,  the  preparation  of  which 
has  been  governed  by  temperance,  even  in  the  use  of  nature's 
good  things:— 

"Fats  are  divided  into  two  forms,  free  fats  and  emulsified 
fats.  Examples  of  free  fat  are  butter  and  oils,  both  animal 
and  vegetable.  Examples  of  emulsified  fats  are  found  in 
nearly  all  vegetables,  especially  in  nuts  and  olives,  and  in 
milk  and  cream. 

"Emulsified  fats  are  in  proper  form  to  take  into  the  body 
as  food,  while  free  fats  have  to  be  emulsified  in  the  alimen- 
tary canal  in  order  to  be  assimilated.  The  less  free  fat, 


FOOD  AND  COOKERY  33 

therefore,  that  is  taken  in  food,  the  better  for  the  digestive 
organs.  Free  fats  not  only  require  emulsifying  in  the  intes- 
tines, but  they  prevent  the  action  of  the  digestive  juices 
upon  the  other  food  elements,  such  as  starch  and  albumen, 
and  so  hinder  the  digestive  processes.  This  is  especially  true 
of  fried  foods,  where  each  part  of  the  food  is  surrounded  by 
a  layer  of  fat,  thus  keeping  the  digestive  juices  from  acting 
on  the  other  food  elements." 

Whenever  oil  is  called  for  in  a  recipe,  unless  otherwise 
stated,  the  refined  cottonseed  oil,  crisco  or  kaola  is  generally 
used. 

The  accompanying  recipe  for  "vegetable  butter"  is  now 
being  used  for  cooking,  and  also  for  table  use.  The  preva- 
lence of  tuberculosis  in  dairy  herds  from  which  the  public  milk 
supply  is  derived,  has  encouraged  many  to  try  an  article 
which  is  more  free  from  the  germs  of  disease. 

This  fat  being  in  a  semi-emulsified  form,  renders  it  easily 
digested  when  eaten  cold.  Evidence  of  its  emulsion  is  shown 
in  the  fact  that  the  butter  dish  after  using  may  be  rinsed 
out  in  cold  water. 

This  butter  does  not  return  again  to  its  original  consistency 
in  cooking  as  one  would  suppose;  that  is,  it  does  not  separ- 
ate if  kept  covered,  unless  superheated.  If  kept  covered,  it 
does  not  "melt"  in  hot  weather,  and  is  less  greasy  in  cooked 
food  than  dairy  butter,  and  when  mixed  with  a  food  that  is 
done,  as  for  instance,  if  added  to  a  soup  that  is  done,  it  should 
be  whipped  up  with  some  of  the  hot  liquid,  otherwise  it  will 
float  on  top  in  one  piece. 

In  making  a  roux  for  soup  or  for  cream  sauce,  or  choux 
paste  for  patties  and  croquettes,  the  vegetable  -  butter  can 
be  used  in  the  same  manner  and  in  the  same  proportion 
as  dairy  butter.  The  recipes  in  this  book  have  been  so 
arranged  that  whenever  butter  is  called  for,  either  vegetable 
or  dairy  butter  can  be  used  as  desired.  Nothing  but  the 
best  cottonseed  oil  obtainable  should  be  used. 


34  FOOD  AND  COOKERY 

MISCELLANEOUS  RECIPES 
1.  Vegetable  Butter 

1  egff.  1  quart  bottle  salad  oil  (refined  cottonseed  oil). 

1  teaspoon  lemon  juice.          2  teaspoons  salt  (level). 

Break  the  egg  into  a  round-bottomed  bowl  and  beat  fairly 
well  with  Dover  egg-beater;  then  pour  in  the  oil  gradually, 
beating  meanwhile,  adding  the  oil  no  faster  than  it  can  be 
taken  up  by  the  egg  while  beating.  When  half  of  the  oil 
has  been  used,  add  the  salt  and  lemon  juice,  then  add  the 
balance  of  the  oil  in  like  manner.  Finish  by  beating  thor- 
oughly, then  put  into  a  glass  jar  or  bowl  with  cover. 

By  keeping  the  butter  covered  when  not  using,  it  will  keep 
sweet  and  not  separate  for  ten  days  or  more.  Do  not  put  in 
ice  box;  for  after  it  has  been  chilled  and  then  gets  warm,  it 
may  separate.  The  only  precaution  is  to  exclude  the  air, 
then  it  will  keep  in  hot  weather  on  the  pantry  shelf.  When 
eggs  are  not  too  high  priced,  an  extra  yolk  added  to  the 
same  amount  will  thin  it  a  very  little,  and  will  add  much  to 
the  color  and  flavor  of  the  butter.  The  above  contains  about 
three  and  one-half  cups  of  oil.  A  few  drops  of  dandelion 
butter  coloring,  a  pure  vegetable  extract,  will  make  this 
butter  look  just  like  dairy  butter,  except  it  will  not  be  so 
firm. 

2.  Yogurt 

Yogurt  tablets  contain  the  bacillus  Bulgaricus  and  the 
newly  discovered  germ,  gluco-bacteria,  which  work  together 
in  combating  disease-producing  germs  in  the  colon.  These 
beneficent  germs  grow  actively  in  milk  at  the  temperature  of 
the  body,  but  grow  much  more  rapidly  at  a  temperature  of 
about  115  degrees. 

In  making  buttermilk  with  these  acid-forming  ferments,  it 
is  necessary  first  of  all  to  kill  the  other  germs  which  are 
always  found  in  milk.  This  is  why  it  is  necessary  to  sterilize 
the  milk  before  making  yogurt.  Then  again,  yogurt  tablets 
contain  the  active  ferment  in  a  latent  form;  thus  it  takes  a 

(USE    LEVEL   MEASUREMENTS   FOR   ALL   INGREDIENTS.) 


FOOD  AND  COOKERY  35 

few  hours  for  them  to  develop  actively.  For  rapid  growth, 
it  is  necessary  that  the  temperature  of  the  milk  should  be 
maintained  at  about  115  degrees.  At  a  lower  temperature 
the  bacillus  Bulgaricus  grows  very  slowly,  and  when  below 
98  degrees  it  ceases  to  grow. 

Many  fail  in  the  attempt  to  make  yogurt  buttermilk 
because  of  their  ignorance  of  the  fact  that  this  milk  ferment 
requires  a  much  higher  temperature  for  growth  than  do  the 
ordinary  milk-souring  ferments.  Success  in  making  good 
yogurt  depends  on  closely  observing  the  above  principles, 
and  if  these  precautions  are  heeded  in  the  recipe  following, 
the  results  will  be  very  satisfactory:— 

Starter:  Heat  one  pint  of  milk  to  boiling  point,  then  set 
into  a  pan  of  cold  water  to  cool  until  it  registers  115  degrees. 
Dissolve  four  yogurt  tablets  in  a  little  cold  milk,  and  add  to 
the  warm  milk  and  mix  well;  then  wrap  well  over  top,  and 
set  in  a  warm  place  near  a  pail  of  hot  water,  or  on  top  of 
same  for  from  four  to  six  hours,  the  object  being  not  to  let 
the  temperature  fall  lower  than  105  degrees  and  never  below 
98  degrees.  As  soon  as  it  gets  thick,  set  it  in  a  cold  place, 
and  in  twrenty-four  hours  or  more  you  have  your  starter.  It 
is  of  no  account  unless  it  has  thickened.  This  starter  will 
keep  for  days,  but  it  is  not  good  to  drink,  and  it  is  not  neces- 
sary to  keep  this  starter  after  the  first  yogurt  is  made. 

Yogurt:  Heat  one  quart  of  milk  to  boiling  point,  let  cool 
to  115  degrees,  same  as  above,  then  add  three  teaspoons  of 
the  yogurt  starter.  Set  away  in  a  warm  place  well  covered 
as  above  for  about  six  hours,  until  it  has  thickened.  Then 
set  in  a  cold  place.  When  cold,  beat  it  with  an  egg  whip 
until  smooth,  and  it  is  ready  to  drink.  This  should  keep 
sweet  for  two  or  three  days.  The  next  time  it  is  made,  use 
this  yogurt  for  starter,  that  is,  three  teaspoons  yogurt  to  the 
quart  of  milk. 

3.  Sterilized  Milk 

Milk  should  not  be  boiled.  Procure  a  thermometer  at  a 
hardware  store  and  heat  the  milk  in  a  double  boiler  until  the 


36  FOOD  AND  COOKERY 

thermometer  registers  160  degrees,  and  not  over  180  degrees. 
Keep  the  milk  at  that  temperature  for  thirty  minutes;  then 
remove  the  inner  part  of  the  double  boiler  and  set  into  a  pan 
of  cold  water  to  cool.  In  this  way  the  milk  is  not  chemically 
changed,  as  in  boiling,  and  there  is  less  danger  of  contract- 
ing disease  than  when  used  fresh. 

4.  Table  Butter 

Another  good  substitute  for  dairy  butter  is  found1  by  the 
use  of  the  following:— 

2  cups  kaola  (cocoanut  butter),  or  crisco.      3  teaspoons  salt  (level). 
3  tablespoons  carrot  juice. 

Grate  one  medium  sized  carrot  after  being  scraped,  put 
into  cloth  and  express  the  juice.  Mix  the  ingredients  with 
heavy  spoon,  same  as  dairy  butter;  and  put  in  ice  box  until 
it  becomes  firm. 

BREAD 

Bread  is  the  most  important  article  of  diet,  and  deserves 
more  attention  than  it  receives.  Considering  the  conveni- 
ences which  exist  everywhere  and  the  wide-spread  knowl- 
edge of  breadmaking,  it  seems  unnecessary  and  wrong  to 
find  poor  bread  on  the  table.  Home-made  bread  requires 
care  and  attention;  and  then  you  have  the  real  staff  of  life. 

Breads  are  divided  into  two  classes:  1.  Unfermented— 
made  light  by  the  introduction  of  air  into  the  dough  or 
batter;  2.  Fermented — made  light  by  a  ferment,  yeast  be- 
ing usually  employed.  Space  will  not  permit  us  to  speak  of 
the  ill  effects  following  the  use  of  bicarbonate  of  soda  and 
baking-powders  in  breadmaking;  suffice  it  to  say  that  they 
are  harmful  and  unnecessary.  "Soda  causes  inflammation 
of  the  stomach,  and  often  poisons  the  entire  system."  Air 
may  be  incorporated  into  a  batter  by  beating.  The  use  of 
eggs  will  aid  in  the  process;  because  the  white  of  egg,  on 
account  of  its  viscous  nature,  readily  catches  air  and  helps 
convey  it  into  the  batter.  The  following  recipe  for  whole- 
wheat puffs  will  help  to  illustrate  these  principles:— 

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FOOD  AND  COOKERY  37 

UNFERMENTED    BATTER   BREADS 

5.  Whole-wheat  Puffs 

\Vz  cups  pastry  flour,  measured  after  being  sifted  once. 

V2  cup  whole-wheat  flour.  1V£  cups  milk.  1  teaspoon  salt. 

3  eggs,  separated. 

Put  the  white  flour  and  salt  into  mixing  bowl,  add  the 
whole-wheat  flour  unsifted.  Separate  the  eggs,  add  the 
milk  and  yolks  to  the  flour,  and  stir  until  smooth  with  a  wire 
batter  whip.  Beat  the  whites  stiff,  pour  the  batter  gradu- 
ally into  the  beaten  whites,  folding  it  in  by  running  a  batter 
whip  from  the  edge  or  side  of  the  bowl  down  through  the 
center  and  lifting  it  up  so  the  batter  will  drop  off  into  the 
bowl;  repeat  until  it  is  thoroughly  mixed,  but  do  not  stir. 
Remove  the  irons  from  the  oven  and  set  them  on  the  edge  of 
the  stove;  rub  them  with  an  oiled  cloth  or  brush  to  prevent 
sticking.  Pour  the  batter  from  a  pitcher  into  the  molds, 
filling  them  just  barely  full.  Bake  in  a  moderately  hot  oven 
twenty  to  thirty  minutes.  Two  dozen  puffs. 

A  few  dried  currants  or  seedless  raisins,  washed  and  dried 
in  a  towel,  may  be  sprinkled  into  each  mold  just  before  put- 
ting them  into  the  oven,  if  desired. 

6.  Corn  Bread 

1  cup  cornmeal,         2  tablespoons  flour.         1  tablespoon  sugar. 

1  teaspoon  salt.  1  tablespoon  crisco. 

1  cup  boiling  water.  2  eggs. 

Sift  all  the  dry  materials  together  into  mixing  bowl; 
sprinkle  the  crisco  over  meal;  then  pour  the  cup  of  boiling 
water  in  a  slow  stream  onto  the  meal,  stirring  with  a  spoon 
as  the  water  is  being  poured  in.  If  these  directions  are 
followed,  the  meal  will  be  scalded  just  enough  to  take  up 
the  cup  of  water,  and  will  not  be  soft,  neither  sticky.  If 
too  thick,  a  tablespoon  of  cold  water  may  be  added.  It 
should  be  so  thick  that  it  will  pile  lightly  when  dropped 
from  a  spoon. 

Beat  the  eggs  separately,   fold  the  yolks  into  the  stiffly 

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38  FOOD  AND  COOKERY 

beaten  whites,  pour  the  cornmeal  batter  into  the  eggs,  fold- 
ing it  in  with  a  batter  whip,  and  with  a  large  spoon  remove 
from  the  bottom  or  sides  any  cornmeal  adhering  to  it.  Mix 
it  lightly,  yet  thoroughly,  and  pour  it  into  an  oiled  baking- 
pan,  having  the  batter  about  one  or  one  and  one-half  inches 
deep.  Bake  in  a  moderately  hot  oven  for  about  twenty 
minutes  or  more. 

7.  Hoe  Cake 

1  cup  cornmeal.  2  tablespoons  flour.  1  tablespoon  sugar. 

1  teaspoon  salt.  1  cup  milk.  2  eggs,  separated. 

Sift  all  the  dry  materials  together  into  mixing  bowl.  Heat 
the  milk  in  a  sauce-pan,  and  when  boiling  hot,  pour  in  a 
slow  stream  over  the  meal,  stirring  as  it  is  being  poured  in, 
until  the  right  thickness  is  reached  (as  it  usually  requires  a 
scant  cup  of  milk  to  make  a  smooth  thick  batter) ,  so  it  will 
pile  nicely  when  dropped  from  spoon.  If  the  batter  is  too 
thin,  the  cakes  will  spread  when  put  on  baking  sheet,  and 
will  burn  easily. 

Beat  the  eggs  separately,  fold  the  yolks  into  the  stiffly 
beaten  whites,  then  pour  on  the  scalded  meal,  folding  it  into 
the  eggs  with  a  batter  whip,  then  from  the  side  of  a  large 
spoon  drop  it  onto  an  oiled  baking  sheet  in  oblong  shapes  and 
bake  on  the  top  grate  in  a  hot  oven  until  a  nice  brown. 

By  using  one-fourth  cup  of  cream,  or  its  equivalent — one 
tablespoon  of  oil  or  butter,  only  one  egg  need  be  used. 

8.  Hot  Cakes 

%  cup  coarse  zwieback  crumbs.  3  tablespoons  flour. 

V4  teaspoon  salt.        1  cup  warm  milk.         2  eggs. 

Heat  the  milk  to  about  115  degrees.  Mix  all  the  dry 
ingredients  well,  and  pour  the  milk  over  them,  and  let  stand 
ten  minutes.  Separate  the  eggs;  beat  the  yolks,  and  stir 
them  into  the  crumb  mixture.  Beat  the  whites  stiff;  fold 
the  crumb  mixture  into  the  stiffly  beaten  whites,  and  bake 
on  an  oiled  soapstone  griddle. 

9.  Corn  Cakes 

Take  the  mixture  for  hoe  cake,  and  bake  the  same  as  the 
above  recipe. 

(USE   LEVEL   MEASUREMENTS   FOR  ALL   INGREDIENTS.) 


FOOD  AND  COOKERY  39 

UNFERMENTED   DOUGH   BREADS 

The  earliest  forms  of  bread  were  "unleavened  breads." 
This  term  has  been  applied  to  hard  breads,  such  as  the 
"passover  cakes"  of  the  Israelites,  and  other  breads  in  the 
form  of  thin  cakes,  sticks,  etc.  These  hard  breads  are 
without  doubt  the  most  wholesome,  because  they  encourage 
thorough  mastication;  and  being  free  from  any  chemical  or 
ferment,  they  are  very  easily  digested  in  the  stomach. 

By  dropping  the  following  sticks  or  rolls  into  boiling 
water,  and  let  them  remain  a  few  minutes  until  they  come 
to  the  surface,  then  skim  them  out  and  bake  as  usual,  it 
greatly  improves  their  flavor.  It  also  covers  the  entire  sur- 
face with  a  glaze  which  gives  them  a  very  attractive  appear- 
ance. 

10.  Cream  Rolls 

2  cups  pastry  flour.  Va  cup  rich  cream. 

Y2  teaspoon  salt.  V±  cup  water. 

Sift  the  flour  before  measuring.  Put  the  flour  and  salt 
into  sifter  and  sift  again  into  mixing  bowl.  Add  the  water 
to  the  cream  and  mix  well;  then  pour  the  wetting  onto  the 
flour  in  a  slow  stream,  stirring  the  flour  quickly  so  as  to  get 
the  moisture  evenly  blended.  Work  it  into  a  dough  for  a 
few  minutes  on  a  slightly  floured  board.  Roll  out  to  about 
one-third  inch  in  thickness,  and  cut  into  long  strips  about 
one-third  inch  wide.  Roll  them  on  a  board  and  cut  them 
into  two  and  one-half-  to  three-inch  lengths.  Lay  them  in 
a  baking-pan,  leaving  a  little  space  between  them,  and  bake 
in  a  medium  oven  until  well  done  and  a  light  brown. 

11.  Whole-wheat  Sticks 

1  cup  sifted  pastry  flour.  Vz  cup  whole-wheat  flour. 

2  teaspoons  sugar.  Vz  teaspoon  salt. 

\Vz  tablespoons  oil.  Vs  cup  cold  water. 

Put  the  flour,  sugar  and  salt  into  bowl,  add  the  oil;  rub  the 
flour  between  the  hands  to  distribute  the  oil  evenly;  then  add 
the  water  and  mix  as  for  cream  rolls;  knead  on  a  board  for 

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40  FOOD  AND  COOKERY 

a  minute  and  roll  out  into  one-third  inch  in  thickness.  Cut 
it  with  a  dull  knife  into  long  strips  about  one-third  inch 
wide,  then  cut  crosswise  into  sticks  about  three  inches  in 
length.  Bake  in  a  medium  oven  until  well  done  and  a  light 
brown  color. 

12.  Fruit  Crisps 

1%  cups  sifted  pastry  flour.  3  tablespoons  sugar. 

^2  teaspoon  salt.  2M>  tablespoons  oil.  H  cup  water. 

-.-,  cup  ground  sultana  raisins  or  figs. 

Sift  the  flour,  sugar  and  salt  into  a  mixing  bowl;  add  the 
oil,  and  rub  it  well  into  the  flour;  add  the  water,  and  mix  as 
for  whole-wheat  sticks.  Roll  it  out  into  a  long  thin  sheet 
as  for  pie-crust.  Have  the  raisins  or  figs  previously  washed 
and  dried  in  a  clean  towel;  then  put  through  a  fine  mill,  lay 
on  a  well-floured  board,  and  roll  out  in  a  thin  sheet  so  as  to 
cover  half  of  the  dough;  recover  with  the  other  half,  and  roll 
out  quite  thin,  so  it  will  be  pressed  well  together.  Cut  it 
into  squares,  crescents  or  diamond  shapes,  prick  them  through 
with  a  fork,  and  bake  in  a  very  quick  oven.  Fruit  sugars 
burn  at  a  low  degree  of  heat,  so  the  crisps  should  bake  only 
until  the  crust  is  baked.  If  the  fruit  is  allowed  to  cook,  it 
will  harden. 

13.  Date  Rolls 

Make  pastry  from  above  recipe.  Roll  out  to  one-eighth 
inch  thickness,  cut  in  strips  two  and  one-half  inches  wide, 
moisten  back  edge  of  strip  of  pastry,  place  stoned  dates  end 
to  end  in  middle  of  strip,  fold  up  front  edge  of  pastry,  then 
roll  over  until  the  back  edge  meets  the  front,  and  cut  in 
three-inch  lengths.  Bake  in  moderate  oven  until  light  brown. 

14.  Cocoanut  Crisps 

1  cup  desiccated  cocoanut.  1  cup  flour. 

1  tablespoon  sugar.         a  little  water. 

Roll  and  sift  the  cocoanut  before  measuring,  put  all 
ingredients  together,  add  water  a  little  at  a  time,  to  make 
very  stiff  dough.  Roll  with  as  little  flour  as  possible  until 
very  thin,  cut  in  desired  shapes,  and  bake  in  quick  oven. 

(USE  LEVEL   MEASUREMENTS   FOR  ALL   INGREDIENTS.) 


FOOD  AND  COOKERY  41 

15.  Walnut  Sticks 

\V-2  cups  sifted  pastry  flour.  Ys  cup  whole-wheat  flour. 

%  cup  chopped  walnut  meats.  1  tablespoon  sugar. 

iVz  tablespoons  oil.          Yz  teaspoon  salt.  %  cup  water. 

Sift  the  flour,  sugar  and  salt  into  a  mixing  bowl,  add  the 
oil  and  the  nut  meats,  mix  as  for  whole-wheat  sticks,  and 
bake  in  a  medium  oven  until  they  are  about  crisp  and  a  very 
light  brown  color. 

FERMENTED    BREADS 

Weight  for  weight,  bread  must  be  considered  one  of  the 
most  nutritious  of  foods.  The  fact  that  more  than  three- 
fifths  of  it  consists  of  solid  nutriment  and  less  than  two-fifths 
of  water,  gives  it  a  special  place  in  the  list  of  foods,  and 
there  is  no  animal  food  and  but  few  cooked  vegetable  foods 
that  can  be  compared  with  it. 

In  the  study  of  the  chemical  composition  of  bread,  we  find 
that  two-thirds  of  the  volume  of  a  good  loaf  of  bread  is  made 
up  of  gas,  and  of  the  solid  part,  less  than  forty  per  cent 
consists  of  water.  Of  the  chemical  constituents  necessary 
for  proper  nutrition,  bread  yields  a  large  proportion  of 
carbohydrates,  a  liberal  amount  of  proteid  and  mineral  matter, 
and  a  small  amount  of  fat,  making  it  one  of  the  most 
nutritious  and  well-balanced  articles  of  diet. 

"The  common  use  of  superfine  white  flour  in  breadmaking 
is  neither  healthful  nor  economical."  While  the  white-flour 
products  have  a  greater  total  nutritive  value,  they  are  really 
an  impoverished  food;  for  in  rejecting  the  germ  and  the  bran, 
the  miller  discards  some  of  the  most  useful  constituents  of 
wheat.  With  the  germ,  proteid  and  fat  are  lost.  And  the 
bran  being  impregnated  with  mineral  matter,  when  separated 
from  the  wheat,  leaves  the  bread  void  of  these  substances 
which  are  so  necessary  for  the  building  of  bone,  brain  and 
nerves.  To  the  natural  taste,  there  is  something  lacking, 
something  not  satisfying,  in  the  white  bread;  but  which  is 
found  in  that  made  from  the  whole  grain.  This  leaves  a 

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42  FOOD  AND  COOKERY 

craving  which  many  attempt  to  satisfy  with  rich  pastries, 
meat,  spices  and  condiments.  Fine-flour  bread  is  also  a 
frequent  cause  of  constipation  and  other  unhealthy  conditions. 

In  order  to  make  good  bread,  it  is  necessary  to  have 
good  flour.  The  strength  of  a  flour  is  determined  by  the 
quantity  of  gluten  it  contains.  Gluten  is  the  chief  form  of 
the  proteid  of  wheat.  Its  elastic  qualities,  when  mixed  with 
water  and  acted  upon  by  yeast,  allow  the  gas  formed  to 
expand  without  danger  of  escape.  The  best  flour  generally 
proves  to  be  the  most  economical,  for  while  it  costs  more 
than  the  inferior  grades,,  it  is  in  reality  cheaper,  because  a 
given  quantity  of  good  flour  makes  more  and  better  bread 
than  the  same  quantity  of  poor  flour.  The  best  bread  flour 
is  of  a  cream  white  color,  and  when  a  handful  is  taken  and 
squeezed,  it  should  not  retain  the  imprint  of  the  fingers,  but 
should  fall  like  dry  sand.  Ordinary  pastry  flour,  when 
handled  in  this  way,  will  retain  its  shape  in  the  hand,  remain- 
ing in  one  lump. 

Quick-rising  bread,  that  is,  bread  which  is  brought  out  in 
about  six  or  seven  hours,  requires  more  yeast  than  bread 
which  is  allowed  to  rise  over  night,  but  is  generally  more 
satisfactory;  for  the  more  times  bread  is  allowed  to  rise,  the 
lighter  and  finer  grained  it  will  be;  but  some  of  the  wheat 
flavor  will  be  destroyed.  This  is  the  reason  that  ordinary 
baker's  bread  is  always  lacking  in  that  sweet,  nutty  wheat 
flavor,  which  so  characterizes  home-made  bread,  and  which 
makes  it  so  satisfying.  The  idea,  therefore,  to  be  kept 
before  us  in  breadmaking  is  to  produce  an'  article  rich  in 
nutritive  elements,  toothsome  and  easily  digested. 

Fermented  bread  is  usually  made  by  mixing  to  a  dough, 
flour,  water,  salt  and  yeast,  a  small  amount  of  sugar  being 
added  to  hasten  fermentation.  The  dough  is  then  kneaded 
until  it  is  elastic  to  the  touch  and  does  not  stick  to  the  board, 
the  object  being  to  incorporate  air  and  to  distribute  the  yeast 
uniformly.  It  is  then  covered  and  allowed  to  rise  until  it 
doubles  its  bulk  and  does  not  respond  to  the  touch,  or  when 


FOOD  AND  COOKERY  43 

tapped  sharply  with  the  fingers,  it  gradually  but  stubbornly 
begins  to  sink  down. 

At  this  stage,  the  bread  is  proofed,  which  is  a  very  impor- 
tant consideration  in  order  to  have  light,  nice  bread;  and  will 
require  all  the  way  from  three  to  three  and  one-half  hours, 
and  it  is  best  accomplished  at  a  temperature  ranging  from 
75  to  85  degrees.  It  is  then  pressed  down  in  the  center,  and 
worked  together  a  little,  turned  over  in  the  bowl,  and  allowed 
to  rise  again  until  about  half  its  former  bulk.  This  will  take 
about  three-quarters  of  an  hour  or  more.  It  is  then  turned 
out  on  a  lightly  floured  board,  and  kneaded  a  few  minutes,  to 
break  the  air  bubbles  and  to  distribute  evenly  the  gas  formed. 
Then  it  is  molded  into  loaves,  put  into  pans,  and  allowed  to 
rise  until  it  doubles  its  bulk,  when  it  is  ready  for  baking. 

Bread  should  never  be  allowed  to  rise  until  it  begins  to 
fall  of  itself.  At  this  stage  it  has  risen  too  much,  and 
borders  on  sourness.  There  are  three  stages  of  fermentation; 
namely,  alcoholic,  acetous  and  putrefactive.  Bread  should 
be  baked  during  the  alcoholie  stage.  If  fermentation  is 
allowed  to  go  on  after  the  yeast  has  done  its  work,  bacterial 
action  begins  which  results  in  sour  bread. 

It  is  very  important  to  know  when  the  bread  is  sufficiently 
light  after  it  has  been  placed  in  the  pans.  It  should  never 
be  allowed  to  rise  to  its  limit  before  it  is  put  into  the  oven; 
but  should  continue  to  rise  for  the  first  ten  to  twelve  minutes 
after  it  has  been  put  into  the  oven.  It  is  better  to  bake  the 
bread  a  little  too  soon,  than  to  allow  it  to  rise  too  much.  If 
it  rises  too  much,  it  will  be  coarse  grained  and  tasteless.  If 
the  bread  should  in  any  way  get  too  light  in  the  pans,  it  may 
be  molded  over  and  allowed  to  rise  again. 

To  test  the  lightness  of  the  dough  in  the  pans,  press  the 
loaf  gently  with  the  finger,  and  if  it  responds  quickly  to  the 
touch,  it  may  be  allowed  to  rise  more.  If  it  responds  slowly, 
it  should  be  put  into  the  oven  immediately. 

Whole-wheat  or  graham  bread  must  not  be  allowed  to  go 
quite  so  far  in  the  process  of  fermentation  as  white  bread. 


44  FOOD  AND  COOKERY 

Because  of  the  bulkiness  of  the  whole  grain,  the  gas  escapes 
more  easily  than  from  that  made  with  a  strong  gluten  flour. 
Graham  and  whole-wheat  bread  should  be  watched  closely 
during  the  different  stages  of  development,  as  they  rise  and 
get  light  in  less  time  than  white  bread.  Where  whole-wheat 
flour  is  made  from  good  hard  wheat,  that  is,  wheat  which  is 
grown  where  the  summers  are  short  and  not  too  hot,  the 
best  bread  is  made  from  the  whole  grain,  using  no  white 
flour,  or  very  little.  The  dough  is  a  little  harder  to  handle, 
but  you  have  the  sweet  wheat  flavor.  The  mineral  substances 
contained  in  wheat,  which  are  so  essential  to  health,  are  then 
retained  in  the' bread,  adding  much  to  its  flavor. 

The  western  wheat,  also  that  grown  farther  south,  is  a 
soft  wheat  and  does  not  of  itself  make  good  bread,  but  must 
be  combined  with  a  strong  gluten  flour.  It  is  very  often  that 
graham  or  whole-wheat  flour  is  made  from  this  kind  of 
wheat;  then  it  can  only  be  used  in  breadmaking  in  the  pro- 
portion of  one  part  graham  or  whole-wheat  to  two  parts 
strong  white-bread  flour,  or  about  these  proportions. 

Bread  is  also  made  by  setting  a  sponge  at  the  beginning, 
making  a  batter  of  the  water,  yeast  and  flour,  and  letting  it 
rise  until  the  batter  gets  charged  with  the  yeast,  then  adding 
any  other  ingredients,  as  fruit  and  shortening  for  fruit  bread, 
the  shortening  for  buns,  or  the  cracked  grain  for  coarse 
bread;  and  then  working  it  all  into  a  dough.  Ordinary  white 
bread,  whole-wheat  and  graham,  are  often  made  by  the  same 
process.  A  sponge  is  sufficiently  light  when  it  appears 
frothy  and  is  full  of  bubbles.  The  time  required  will  vary 
with  the  quantity  and  quality  of  yeast  used,  and  the  tem- 
perature of  the  room  where  it  is  set  to  rise. 

As  a  general  rule,  with  the  best  quality  of  bread  flour, 
three  measures  of  flour  to  one  of  water  are  required  to  make 
a  dough  of  the  proper  consistency.  For  whole-wheat  or 
graham  bread,  a  little  less  flour  is  used  to  the  same  amount 
of  liquid.  Buns  and  fruit  bread  which  must  be  of  a  softer 
dough,  require  still  less  flour,  as  may  be  seen  later. 


FOOD  AND  COOKERY  45 

The  most  convenient  yeast  is  that  sold  as  compressed  yeast. 
It  should  be  used  only  when  fresh,  which  may  be  determined 
by  its  light  color  and  absence  of  dark  streaks.  When  com- 
pressed yeast  is  not  obtainable,  very  good  bread  is  made 
from  dried  yeast,  as  in  the  following  recipe:— 

1  cake  dried  yeast.  2  cups  potato  water. 

%  cup  sugar. 

Drain  the  water  from  mashed  potatoes  at  noon;  and  when 
it  is  cooled  to  about  100  degrees,  add  the  sugar  and  yeast 
cake  broken  up;  put  in  glass  jar  and  set  in  a  warm,  place 
until  next  morning.  Liquid  should  measure  two  cups. 

16.  "Mother's  Bread" 

Add  one  quart  of  warm  water  to  the  above  yeast.  The 
water  should  be  so  warm  that  after  the  yeast  is  added,  the 
liquid  has  a  temperature  of  about  85  degrees.  Beat  in  six 
cups  best  bread  flour,  and  let  rise  until  light  (about  two 
hours) ;  then  add  two  tablespoons  crisco  or  vegetable  oil, 
two  and  one-half  tablespoons  salt,  six  cups  graham  flour, 
and  about  five  and  one-half  more  cups  of  white  flour,  or 
enough  to  make  a  dough  that  will  knead  well  and  not  stick 
to  the  board.  Knead  ten  minutes  and  put  in  an  oiled  pan  to 
rise  (which  should  take  about  three  hours) .  When  light  and 
about  double  its  bulk,  knock  it  down  and  work  it  well 
together;  let  rise  again  until  about  half  its  original  bulk, 
then  work  together  well,  divide  into  loaves,  and  put  in  pans 
for  baking.  Read  directions  carefully  for  kneading,  proof- 
ing and  baking,  as  given  in  following  recipe  for  white  bread. 
In  cold  weather  the  flour  should  be  warmed. 

17.  Wheat  Bread 

6  cups  best  bread  flour.  1  pint  water. 

Vs  ounce  compressed  yeast.        1  tablespoon  sugar. 
1  tablespoon  oil.  1  tablespoon  salt. 

Sift  the  flour  into  a  mixing  bowl  and  make  a  hollow  in  the 
middle;  dissolve  the  yeast  in  the  warm  water,  add  the  salt, 

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46  FOOD  AND  COOKERY 

sugar  and  oil,  and  pour  into  the  flour.  Take  out  from  the 
side  a  good  handful  of  flour  to  be  used  on  the  board,  draw  in 
the  flour  with  a  large  spoon  and  make  it  into  a  dough,  turn 
out  on  a  floured  board.  Rub  off  all  the  particles  of  dough 
sticking  to  the  sides  and  bottom  of  the  dish,  and  knead  until 
it  is  elastic  to  the  touch  and  does  not  stick  to  the  board,  using 
as  little  flour  as  possible  to  keep  the  bread  from  sticking  to 
the  board.  By  keeping  the  bread  in  motion  continuously, 
very  little  flour  will  be  needed.  The  kneading  of  white  bread 
will  take  about  twenty  minutes  or  more.  Oil  the  bowl  and 
drop  bread  in,  turn  it  over  in  the  bowl  so  it  leaves  the  top 
oiled,  which  will  help  to  keep  a  crust  from  drying  on.  Cover 
well  and  let  it  rise  until  it  doubles  its  bulk  and  does  riot 
respond  to  the  touch,  using  the  test  given  above.  This  will 
take  about  three  hours  or  more,  then  knock  it  down  in  the 
center  and  work  it  together,  turn  it  over  in  the  bowl,  and 
let  it  rise  until  it  is  about  one-half  more  than  its  former 
bulk,  then  turn  it  out  on  a  slightly  floured  board  and  work 
it  together  for  a  few  minutes.  Divide  it  into  three  pieces, 
knead  each  loaf  into  a  hard  ball,  flatten  down  and  roll  the 
dough  up  into  a  hard  roll,  and  drop  it  into  an  oiled  bread  tin. 
In  molding  the  bread  into  loaves,  it  is  very  important  that 
each  loaf  be  well  worked  together.  If  the  bread  is  put  into 
pans  in  soft  loaves,  that  is,  soft  because  they  were  not 
worked  enough,  the  bread  will  rise  flat  on  top  instead  of 
rounded,  and  will  be  apt  to  fall  when  put  into  the  oven. 
After  being  put  into  pans,  brush  over  the  top  of  each  loaf 
with  oil  to  keep  a  crust  from  drying  on. 

Bread  should  be  baked  in  a  quick  oven  to  begin  with.  The 
oven  should  not  be  so  hot  as  to  burn  the  outside  of  the  loaf 
before  the  inside  is  cooked,  but  should  be  of  such  a  tem- 
perature that  the  bread  may  rise  for  the  first  ten  minutes 
or  more,  and  then  have  sufficient  crust  to  hold  it  up,  when 
the  fire  should  be  closed  up  to  hold  a  steady  heat  until  the 
bread  is  done.  For  the  small  loaves,  forty  to  forty-five 
minutes  is  generally  sufficient;  for  the  larger  ones  or  those 
of  ordinary  size,  one  hour  to  an  hour  and  a  quarter.  A  well- 


FOOD  AND  COOKERY  47 

baked  loaf  may  be  lifted  from  the  pan  and  placed  upon  the 
palm  of  the  hand  without  burning  it.  This  should  always  be 
the  case  when  bread  is  well-baked  and  the  moisture  evap- 
orated. When  done,  remove  from  the  pans  and  lay  on  the 
side  on  a  wire  rack  to  cool.  If  brushed  over  the  top  with 
warm  water  just  after  taking  out  of  the  oven,  the  crust  of 
the  bread  will  keep  softer  and  it  will  give  a  nice  color. 

18.  Whole- wheat  Bread 

3%  cups  white  bread  flour.  2  cups  whole-wheat  flour. 

1  pint  water.      M>  ounce  yeast.      1  tablespoon  sugar. 

1  tablespoon  oil.        1  tablespoon  salt. 

Mix  the  dough  the  same  as  for  white  bread,  only  that  it  is 
not  to  be  kneaded  so  long;  work  it  enough  to  mix  well, 
kneading  it  lightly,  and  put  it  into  an  oiled  dish;  cover,  and 
finish  the  same  as  for  white  bread,  only  it  needs  a  little 
closer  watching,  and  must  not  be  quite  so  light  in  the  pans 
as  white  bread.  The  whole-wheat  and  graham  flour  used  in 
these  recipes  are  made  from  the  western  wheat  mixed  with 
a  strong  gluten  white  flour. 

19.  Graham  Bread 

Same  as  whole-wheat  bread,  except  that  graham  flour  is 
used  instead  of  whole-wheat. 

20.  Fruit  Bread,  Rolls,  Buns 

5  cups  bread  flour.  1%  cups  water.  '/2  ounce  yeast. 

Vs  cup  sugar.  V*  cup  oil.  1  tablespoon  salt. 

2  cups  sultana  raisins.  2  eggs. 

The  eggs  may  be  omitted  if  desired.  Sift  the  flour,  salt 
and  sugar  into  a  bowl,  dissolve  the  yeast  in  the  warm  water 
(about  105  degrees) ,  add  the  beaten  eggs,  and  pour  it  on  one 
side  of  the  flour  in  the  bowl.  Stir  in  enough  flour  to  make  a 
batter  that  will  drop  from  a  spoon,  quite  thick;  cover,  and 
let  it  rise  until  very  light  and  full  of  bubbles  (about  one  and 
a  half  to  two  hours) .  Then  add  the  oil  and  beat  it  into  the 
sponge  until  no  oil  is  visible,  care  being  taken  not  to  get  the 

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48  FOOD  AND  COOKERY 

dry  flour  mixed  with  oil,  for  "yeast  does  not  readily  absorb 
greased  flour."  When  the  oil  is  worked  into  the  sponge, 
add  the  raisins,  previously  scalded  and  warm.  Draw  in  the 
flour  and  work  it  into  a  dough.  Turn  out  on  a  well-floured 
board,  and  dust  with  flour  to  keep  it  from  sticking  to  the 
hands;  fold  it  over  and  work  it  together  until  well  mixed— 
about  ten  minutes  or  more,  then  cover  and  let  it  rise  to  full 
proof  as  for  white  bread,  using  same  test  for  lightness. 
Then  knock  it  down  and  work  it  well  together,  and  let  it  rise 
again  until  it  is  about  two-thirds  its  former  bulk,  then  it  is 
ready  to  be  molded  and  put  into  pans.  Finish  the  same  as 
for  white  bread. 

The  same  dough  may  be  made  into  buns  or  rolls,  and  if  a 
finer  grain  is  desired  than  this,  the  dough  may  be  pounded 
back  the  second  time,  letting  it  rest  a  half  hour  before 
making  it  into  buns.  This  dough  must  always  be  a  soft 
dough. 

21.  Graham  Buns 

3  cups  bread  flour.  iVfc  cups  graham  flour. 

1%  cups  water.  Vz  ounce  yeast. 

V2  cup  oil.  2  teaspoons  salt. 

Sift  the  white  flour,  salt  and  sugar  into  a  mixing  bowl, 
dissolve  the  yeast  in  the  warm  water,  pour  on  one  side  of 
the  white  flour,  and  make  a  sponge  as  for  fruit  bread. 
When  light  and  full  of  bubbles,  add  the  oil  and  mix  into  the 
sponge  by  beating  with  a  large  spoon;  add  the  graham  flour, 
and  mix  all  into  a  dough. 

Have  the  board  well  floured  to  begin  with,  as  this  must  be 
a  very  soft  dough.  Turn  out  the  dough,  sprinkle  it  over 
with  a  very  little  flour  to  keep  it  from  sticking  to  the  hands. 
Pat  it  down  with  the  hands,  fold  it  over  and  work  it 
together  until  it  is  well  mixed,  using  just  enough  flour  to 
keep  it  from  sticking  to  the  board.  Return  the  dough  to  the 
bowl,  then  cover  and  let  it  rise  until  it  is  light,  using  the 
same  test  as  for  whole-wheat  bread;  then  knock  it  down  in 
the  center,  turn  it  over  in  the  bowl,  and  let  it  rise  until 

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FOOD  AND  COOKERY  49 

about  one-third  more  than  its  former  bulk,  or  for  about 
twenty  minutes.  Then  turn  out  on  a  floured  board,  work 
together  very  lightly,  mold  and  roll  out  into  buns  about  one 
ounce  in  weight  each,  lay  quite  close  together  in  an  oiled 
pan,  and  let  them  rise  until  they  respond  very  weakly  to 
the  pressure  of  the  finger,  and  bake  in  a  quick  oven. 

22.  Bran  Biscuit 

6  cups  bread  flour.  1%  cups  graham  flour.          2V-2  cups  bran. 

1%  cups  water.  %  cup  scalded  cream. 

Vs  cup  melted  crisco  or  butter.  1  egg.  %  cup  sugar 

M>  ounce  compressed  yeast.      1%  tablespoons  salt. 

Dissolve  the  yeast  in  the  warm  water,  add  three  cups 
white  bread  flour  and  one  and  one-half  cups  graham,  and 
make  a  medium  soft  dough;  let  rise  until,  when  tapped  with 
fingers,  it  begins  to  sink  down  lightly  (about  one  and  one- 
half  hours).  Work  it  down  well,  cover,  and  let  it  rise  again 
until  about  half  again  its  original  bulk,  then  add  the  warm 
cream,  shortening,  sugar,  beaten  eggs  and  salt.  Work  all 
into  the  dough  until  well  blended,  then  add  the  remaining 
white  flour  and  bran;  mix  thoroughly  into  a  stiff  dough, 
cover,  and  let  rise  for  about  an  hour  or  more,  using  the 
above  test  for  lightness;  then  work  together,  lay  on  board 
and  roll  out  to  a  scant  half-inch  thickness.  Cut  with  biscuit- 
cutter  and  lay  in  baking-pan,  leaving  a  little  space  between 
each;  let  rise  until  nearly  double  its  bulk,  then  bake  in  a 
good  oven. 

23.  Parker  House  Rolls  with  Milk 

2  cups  scalded  milk.  %  cup  crisco.  Vs  cup  sugar. 

3  teaspoons  salt.  2  eggs.          5V6  cups  best  flour. 

Y2  ounce  compressed  yeast  dissolved  in  Vi  cup  warm  water. 

Cool  the  milk  to  about  105  degrees,  add  the  dissolved  yeast 
and  beaten  eggs,  and  beat  in  three  cups  of  flour,  making  a 
smooth  batter  by  beating  for  a  few  minutes.  Cover,  and  let 
stand  in  a  warm  place  until  it  is  light  and  frothy,  which  will 
require  about  two  hours.  Then  add  the  crisco,  sugar  and 

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4 


50  FOOD  AND  COOKERY 

salt,  and  beat  in  thoroughly;  add  the  balance  of  flour,  and 
mix  well.  Turn  out  on  floured  board,  fold  it  over  and  over 
until  it  is  well  mixed,  then  let  rise  same  as  for  fruit  bread. 
When  light,  divide  the  dough  into  one  and  one-half-ounce 
pieces.  Then  divide  each  piece  into  two,  rolling  them  into 
small  round  buns  and  lay  on  floured  board.  When  they  are 
risen  to  nearly  half  again  their  original  bulk,  have  a  small 
roller  about  the  size  of  a  broom  stick  in  circumference,  and 
make  a  crease  in  the  center  of  each,  oil  one  half,  fold  the 
other  half  over  it,  and  press  together  on  the  side  where  the 
crease  has  been  made.  Lay  in  oiled  baking-pan,  let  rise 
until  very  light,  then  bake  in  a  quick  oven. 

24.  Cut  Zwieback 

Cut  bread  in  slices  about  three-fourths  of  an  inch  thick, 
put  in  shallow  baking-pan  in  single  layers,  and  put  in  a  very 
slow  oven  or  a  warming  oven  for  three  hours  or  more,  until 
thoroughly  dried.  Then  put  into  a  moderate  oven,  and  allow 
it  to  brown  to  a  golden  color  through  entire  thickness. 
Bakers'  bread  makes  very  good  zwieback. 

25.  Pulled  Zwieback 

Take  fresh  bread,  break  carefully,  pulling  into  pieces 
instead  of  using  pressure.  The  pieces  should  be  about  the 
size  of  a  medium  apple.  Proceed  to  dry  and  bake  same  as 
for  cut  zwieback. 

SOUPS 

Soups  are  usually  divided  into  two  classes:— 

1.  Broths  or  thin   soups,  to  which  may  be  added  cooked 
grains  or  vegetables  cut   in  various    shapes    and  sizes  for 
garniture,  and  to  give  variety  and  flavor.     While  these  thin 
soups  are  lacking  in  the  nutriment  to  be  found  in  those  made 
of  more  solid  foods,  they  are  valuable,  for  the  stimulating 
effect  they  have  on  the  gastric  juice,  and  when  taken  at  the 
beginning  of  the  meal  and  in  small  quantities,  they  aid  in  the 
digestion  of  the  more  solid  foods. 

2.  Those  which  usually  have  as   their  basis   cooked  vege- 


FOOD  AND  COOKERY  51 

tables,  grains  or  legumes,  forced  through  a  strainer  and 
diluted  with  the  liquid  in  which  they  were  cooked,  or  with 
milk  or  cream,  or  both.  Like  all  other  foods,  soups  require 
the  action  of  the  saliva  for  digestion,  and  when  eaten  slowly 
with  some  dry  food,  as  sticks  or  croutons,  are  both  appe- 
tizing and  nourishing. 

26.  Cream  of  Tomato  Soup  A 

1  cup  tomato  pulp.  %  cup  cream. 

1  tablespoon  flour.        salt  to  taste. 

Heat  the  cream  in  a  double  boiler.  Bring  the  tomato  to 
a  boil  in  another  sauce-pan,  thicken  each  slightly  with  flour 
braided  smooth  in  cold  water;  then  set  on  the  edge  of  the 
stove  and  pour  the  tomato  into  the  prepared  cream,  season 
to  taste,  strain  again  through  a  fine  strainer,  and  serve. 
By  thickening  the  cream  and  tomato  slightly  before  mixing, 
the  curdling,  which  is  such  a  frequent  cause  of  disappoint- 
ment in  making  this  soup,  is  largely  avoided.  Canned  cream 
may  be  added  to  the  tomato,  if  desired,  in  the  place  of 
fresh  cream,  adding  it  unheated  to  the  prepared  tomato. 

27.  Cream  of  Tomato  Soup  B 

1  cup  tomato  pulp.  1  scant  tablespoon  flour. 

1  cup  milk.      1  tablespoon  vegetable  or  dairy  butter. 

salt  to  taste. 

Heat  the  tomato  to  boiling  point,  as  in  the  above  recipe, 
thicken  slightly  as  directed  in  same,  to  prevent  the  tomato 
from  curdling  the  milk.  Heat  the  milk  separately;  put  the 
butter  and  flour  in  a  sauce-pan  on  stove,  and  stir  for  a 
minute,  add  a  little  of  the  milk  and  stir  smooth;  add  balance 
of  the  milk,  boil  up;  pour  the  tomato  gradually  into  the 
prepared  cream,  stirring  briskly;  salt  to  taste,  strain  through 
fine  strainer,  and  serve. 

28.  Cream  of  Corn  Soup 

Vz  cup  corn  pulp.  1%  cups  milk. 

%  cup  rich  cream.  2  teaspoons  flour. 

Grind    the    corn    through    a    fine    mill,   put  into  a  double 

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52  FOOD  AND  COOKERY 

boiler  with  the  milk,  and  heat  to  boiling  point;  braid  the 
flour  smooth  in  cold  milk  or  water,  stir  into  the  corn,  and 
let  it  cook  twenty  minutes;  mash  through  a  strainer  and 
finish  with  the  cream;  add  salt  to  taste,  and  serve. 

29.  Cream  of  Green  Peas  Soup 

V2  can  green  peas.  %  cup  water. 

1  cup  milk.  11>  cup  rich  cream. 

Add  the  water  to  the  peas,  and  heat  it  to  the  boiling  point, 
then  mash  them  through  a  colander;  heat  the  milk  and  cream 
in  a  double  boiler.  Force  the  peas  through  a  colander,  add 
the  hot  milk  and  cream,  season,  and  strain  through  a  fine 
strainer.  Fresh  peas  are  far  the  best  for  this  soup  when  in 
season. 

30.  Family  Potato  Soup 

\Vz  cups  thinly  sliced  raw  potato.  iVz  cups  cold  water. 

i/2  cup  rich  milk  or  cream.          1  teaspoon  onion. 

1*4  teaspoons  salt.  chopped  parsley. 

1  tablespoon  vegetable  or  dairy  butter. 

Put  the  potato,  butter,  salt,  onion  and  water  to  cook  until 
the  potato  is  well  done;  add  the  hot  cream  and  stir  well 
together,  sprinkle  in  the  parsley,  and  serve. 

31.  Lima  Bean  Soup 

Wash  one  cup  of  Lima  beans  and  put  on  the  fire  to  cook 
with  one  teaspoon  vegetable  oil  or  butter  and  enough  cold 
water  to  cook  them  well  done;  add  salt  when  they  are  half 
done.  When  they  are  done,  there  should  be  plenty  of  liquid 
to  cover  them  well.  Mash  through  colander.  Beat  up  one 
teaspoon  vegetable  or  dairy  butter  with  one  cup  hot  milk; 
stir  into  the  soup,  mix  well.  Serve  with  croutons.  Service 
for  five.  A  small  onion  may  be  boiled  in  the  beans  and 
removed  when  done  if  desired. 

32.  Vegetable  Oyster  Soup 

1  cup  thinly  sliced  vegetable  oyster.  IM  cups  cold  water. 

1  cup  milk.       2  teaspoons  vegetable  or  dairy  butter. 

*/2  tablespoon  flour.        1  scant  teaspoon  salt. 

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POOD  AND  COOKERY  53 

Wash  and  scrape  small  tender  salsify  and  drop  immedi- 
ately into  cold  water  to  keep  them  from  turning  dark. 
Shave  them  in  just  as  thin  slices  as  possible,  and  drop  them 
immediately  into  water  until  you  have  the  right  amount. 
Drain  and  measure  one  and  one-half  cups  cold  water,  add 
one-half  teaspoon  salt  and  one  teaspoon  of  butter,  and  cook 
until  thoroughly  done  and  the  liquid  is  reduced  to  one  cup  or 
less.  Heat  the  milk;  then  take  one  teaspoon  of  the  butter 
and  the  flour  and  stir  it  over  fire  for  a  moment,  then  add  a 
little  of  the  hot  milk  and  stir  until  thick  and  smooth;  add  a 
little  more  milk  and  stir  smooth  to  avoid  lumps.  Add  bal- 
ance of  milk  and  boil  up;  add  one-half  teaspoon  salt  and 
pour  into  the  vegetable  oyster;  reheat  and  serve.  The 
reason  for  adding  cold  water  to  fresh  vegetables  in  soup,  is 
to  extract  the  flavor  into  the  broth;  hot  water  retains  flavor 
in  the  vegetable.  Two  portions. 

When  making  cream  soups  from  fresh  vegetables,  as 
lettuce,  cauliflower,  spinach,  onion,  etc.,  the  vegetable  is 
used  simply  as  a  flavor,  the  body  of  the  soup  being  made  from 
a  mixture  of  potato,  water  and  onion,  and  the  vegetable 
added  for  flavor  and  garniture.  Thus,  by  being  able  to 
make  one  of  these  soups,  others  can  be  made  by  substitut- 
ing different  vegetables  for  flavor  and  change.  As  an  illus- 
tration, we  give  the  following: — 

33.  Cream  of  Lettuce  Soup 

1  cup  sliced  raw  potato.  1  cup  cold  water. 

1  tablespoon  onion.      1  stalk  celery.      sprig  parsley. 

1M>  tablespoons  vegetable  or  dairy  butter. 

%  cup  diced  lettuce.  Va  cup  rich  milk. 

salt  to  taste. 

Put  the  potato,  onion,  celery,  water  and  salt  to  cook  and 
when  the  potato  is  about  half  done,  add  the  lettuce  and 
sprig  of  parsley,  if  at  hand;  let  it  boil  rapidly  for  ten  min- 
utes or  more;  then  mash  through  a  colander,  adding  the  hot 
milk  and  butter  as  it  goes  through.  Put  again  through  a 
fine  strainer,  serve  with  croutons  or  small  bits  of  shredded 

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54  FOOD  AND  COOKERY 

and  wilted  lettuce.  Very  green  or  outside  leaves  of  lettuce 
are  bitter,  and  should  not  be  used  for  soup,  but  should  be 
first  removed. 

34.  Tomato  Bisque  Soup 

1  cup  tomato  pulp.  1  cup  water. 

1  cup  bean  broth.        2  teaspoons  chopped  onion. 

1  tablespoon  vegetable  or  dairy  butter.  ,  bay  leaf. 

1  tablespoon  nut  butter.  pinch  of  thyme. 

sprig  parsley.  salt. 

Put  the  butter,  parsley,  thyme,  bay  leaf  and  onion  in  a 
sauce-pan  and  stir  over  the  fire  a  few  moments,  add  all  the 
liquids  and  boil  gently  for  fifteen  minutes,  dissolve  the  nut 
butter  in  a  little  water;  add  this  nut  cream,  a  dash  of  celery 
salt  and  salt  to  taste;  boil  up,  strain,  and  serve. 

35.  Vegetable  Chowder 

V4  cup  turnip  cut  in  small  dice.  1 1  cup  carrot. 

V4  cup  cabbage.       1  stalk  celery.      2  tablespoons  onion. 

V'2  cup  potato,     small  piece  of  sweet  bell  pepper. 
lYs  tablespoons  browned  flour.       2  tablespoons  tomato. 

1%  tablespoons  vegetable  or  dairy  butter, 
pinch  of  sage  or  thyme.       4  cups  water.       salt  to  taste. 

Put  the  coarse  vegetables  into  a  sauce-pan,  together  with 
the  butter,  flour,  sage  and  salt.  Cover  and  let  simmer  for 
a  few  minutes,  stirring  now  and  then.  Add  the  cold  water, 
potato  and  tomato  and  let  cook  until  done.  Finish  with  a 
little  chopped  parsley,  and  serve. 

36.  Vegetable  Julienne 

Vz  cup  potato.    14  cup  carrot.      Vi  cup  turnip.     1  stalk  celery. 

2  tablespoons  onion.  Vz  cup  cauliflowerlets. 

1  small  tomato.  2  cups  cold  water. 

2  cups  bean  broth  or  vegetable  broth. 

2  teaspoons  vegetable  or  dairy  butter,    chopped  parsley. 

Cut  all  the  vegetables  except  the  cauliflowerlets  into  fine 
shreds  of  about  three-fourth-inch  lengths.  Put  all  the  vege- 
tables except  the  parsley  into  sauce-pan  with  the  butter  and 
let  steam  for  a  few  minutes  over  the  fire,  stirring  occasion- 

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FOOD  AND  COOKERY  55 

ally;  add  the  tomato  and  all  the  liquids,  salt  to  taste  and 
boil  until  the  vegetables  are  tender,  add  chopped  parsley, 
and  serve. 

37.  Farmers'  Favorite  Soup 

%  cup  rich  sour  cream.  %  cup  macaroni,  raw. 

1  small  onion.     1  stalk  celery.    %  cup  finely  diced  carrot. 

1  cup  diced  potato.          chopped  parsley.        salt. 

Cook  the  cream  down  in  skillet,  stirring  constantly  until 
the  oil  separates  and  the  albumen  turns  a  light  brown  color 
(the  degree  of  browning  determines  the  flavor  of  the  soup). 
Add  the  diced  carrot,  onion  and  celery  and  stir  over  the  fire 
for  a  few  minutes,  but  do  not  brown;  add  three  cups  cold 
water  and  the  diced  potato  and  salt  and  let  cook  until  the 
vegetables  are  thoroughly  done.  Drop  the  macaroni  into 
three  cups  of  boiling  water  and  cook  until  thoroughly  done, 
add  the  macaroni  water  to  the  vegetable  soup;  then  lay  the 
macaroni  on  board  and  cut  into  small  rings,  drop  into  soup 
and  boil  up  well,  add  chopped  parsley,  and  serve.  Service 
for  six. 

38.  Potage  St.  Germain 

1  cup  sliced  raw  potato.  Ys  can  green  peas. 

V\  cup  celery.       1  tablespoon  onion.      2  cups  water. 

1  tablespoon  vegetable  or  dairy  butter. 

Add  the  sliced  potato,  celery,  onion  and  salt  to  the  water, 
and  boil  until  the  potatoes  are  well  cooked.  Add  the  peas, 
bring  to  a  boil,  mash  up  well  with  an  egg-beater,  and  force 
through  a  fine  strainer;  season  with  the  butter,  and  serve 
with  croutons. 

39.  Fruit  Soup  A 

1  cup  blackberry  or  strawberry  juice.  2  tablespoons  sago. 

1  teaspoon  lemon  juice.  1  cup  water. 

sugar  to  taste. 

Put  the  sago  in  dish  and  wash  in  cold  water,  pour  off  as 
much  water  as  possible  from  dish;  put  into  double  boiler  with 
one  cup  hot  water  and  let  steam  until  clear.  Add  the  juices 
and  sweeten  to  taste.  Very  nice  served  cold. 

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56  FOOD  AND  COOKERY 

40.  Fruit  Soup  B 

1H  cups  berry  juice.  ip  stewed  raisins. 

6  cooked  prunes.  3  tablespoons  sago. 

sugar  to  taste.  2  cups  water. 

Wash  sago  same  as  above  and  put  to  cook  in  two  cups  hot 
water  until  the  sago  is  clear.  Stone  and  quarter  the  prunes, 
mix  all  the  ingredients  and  sweeten  to  taste. 

GRAINS,  NUT  FOODS,  ENTREES 

In  seeking  to  provide  a  balanced  diet,  a  few  suggestions 
may  be  helpful.  In  the  first  place,  flesh  foods  contain  a  very 
high  percentage  of  proteid  matter,  with  no  carbohydrates; 
thus,  in  a  given  quantity  eaten,  too  much  proteid  is  the 
inevitable  result.  This  high  percentage  of  proteid,  as  stated 
in  the  preceding  chapter,  is  a  heavy  tax  on  the  digestive 
organs.  Therefore,  it  should  not  be  our  aim  to  bring  the 
percentage  of  proteid  up  to  that  contained  in  meat;  this 
would  only  tend  to  defeat  one  of  the  main  objects  of  health 
reform, — that  of  providing  a  balanced  diet,  of  which  proteid 
should  constitute  ten  per  cent  of  the  number  of  calories  per 
day,  fats  twenty,  and  carbohydrates  seventy. 

The  comparison  between  the  body  and  the  locomotive 
engine  serves  as  an  illustration  for  studying  the  fuel  value 
of  foods.  While  iron  is  essential  to  keep  the  engine  in 
repairs,  the  greatest  demand,  however,  will  be  for  fuel  with 
which  to  heat  the  boiler.  So  in  the  vital  economy,  proteid, 
like  iron,  is  essential  for  the  growth  and  repair  of  tissue  and 
the  body  waste;  but  beyond  this  it  is  inferior  to  carbohy- 
drates and  fats;  and  as  different  kinds  of  wood  and  coal  are 
capable  of  giving  off  different  degrees  of  heat,  and  also  giving 
off  that  heat  in  longer  or  shorter  periods  of  time,  so  different 
kinds  of  food-stuffs  work  in  about  the  same  way.  Also 
different  kinds  of  coal,  after  being  burned,  leave  a  residue 
of  clinkers  to  be  raked  out  of  the  furnace;  so  with  the  over- 
eating of  proteid  foods,  there  is  an  extra  amount  of  work 
for  the  kidneys  to  rid  the  system  of  accumulated  poisons. 

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FOOD  AND  COOKERY  57 

Then  we  should  remember  that  fresh  vegetables  are  by  no 
means  the  most  nutritious  food,  for,  as  may  be  clearly  seen, 
water  enters  largely  into  their  composition.  Some,  in  leaving 
off  flesh  foods,  make  a  mistake  in  making  vegetables,  as 
roots  and  tubers,  the  principal  articles  of  diet.  These  vege- 
tables, with  grains  and  nuts,  will  give  a  well-balanced  diet. 
The  legumes  are  a  highly  nutritious  food,  and  when  properly 
prepared  may  be  used  in  a  variety  of  ways  in  making  dishes 
that  are  wholesome  and  pleasing  to  the  taste.  They  are, 
however,  a  heavy  food,  and  for  people  leading  sedentary 
lives,  they  should  not  be  indulged  too  freely. 

The  various  nut  foods  on  the  market,  composed  chiefly  of 
grains  and  nuts,  contain  the  nutritive  elements  of  food  in  a 
very  concentrated  form,  and  should  not  be  eaten  too  freely, 
but  should  be  combined  with  other  foods.  A  few  examples 
of  how  they  may  be  made  into  appetizing  dishes  will  be 
given  in  some  of  the  following  recipes.  Other  nut  foods  of 
a  similar  nature  may  be  used  in  the  place  of  the  ones  given, 
if  desired. 

LEGUMES 

The  most  common  representatives  of  this  family  which  are 
used  as  foods  are  the  various  kinds  of  beans  and  peas,  also 
lentils.  Taking  the  world  over,  legumes  are,  next  to  cereals, 
the  most  valuable  and  the  most  extensively  used  among 
vegetable  foods.  They  are  found  in  all  climates  and  all 
countries.  The  lentil  is  one  of  the  most  ancient  of  food 
plants.  It  has  been  grown  from  early  times  in  Asia  and  the 
Mediterranean  countries. 

Many  people  with  weak  digestion  often  experience  distress 
after  eating  boiled  beans  or  peas.  By  removing  the  hulls 
in  their  preparation,  this  trouble  is  largely  overcome,  and  in 
this  manner  they  may  be  made  into  a  variety  of  ways  that 
are  appetizing  as  well  as  nourishing. 

41.  Stewed  Lima  Beans 

Pick  the  beans  over,  wash  them  thoroughly,  and  lift  them 
out  from  the  water  to  remove  any  small  pieces  of  grit  that 


55  FOOD  AND  COOKERY 

may  be  on  the  bottom  of  the  kettle.  Put  them  on  the  fire 
in  cold  water;  a'dd  one  teaspoon  of  vegetable  oil  to  each  cup 
of  beans,  and  let  them  boil  gently  (after  boiling  begins) 
until  they  are  thoroughly  done;  salt  should  be  added  after 
they  have  boiled  a  half  hour  or  so,  to  give  them  flavor. 

42.  Baked  Lima  Beans 

Soak  one  cup  of  Lima  beans  over  night,  and  in  the  morn- 
ing slip  off  the  skins  between  the  thumb  and  finger.  Put 
them  in  a  small  baking-pan  with  one-half  teaspoon  salt  and 
one  teaspoon  vegetable  or  dairy  butter,  and  enough  cold 
water  to  cover  them.  Put  a  pan  over  them  and  set  them  in 
the  oven  to  cook,  adding  a  little  water  as  needed,  so  they  do 
not  cook  down  dry.  When  they  are  about  done,  remove  the 
pan  from  the  top,  and  let  them  brown  nicely.  Service  for 
five  persons. 

43.  Browned  Navy  Bean  Puree 

2  cups  navy  bean  puree.  3  tablespoons  rich  cream. 

1  egg  yolk.  salt. 

Boil  the  beans  the  same  as  for  stewed  Lima  beans;  drain 
in  a  colander;  saving  the  broth  for  soups  or  gravies.  Mash 
the  beans  through  colander,  having  them  as  dry  as  possible. 
Mix  all  ingredients,  put  in  oiled  baking-pan;  brush  over  with 
a  little  thin  cream  or  vegetable  butter,  and  bake  in  a  quick 
oven  to  a  light  brown  color.  Service  for  five  persons. 

44.  Ribbon  Bean  Roast 

Ys  cup  Lima  beans.    .  Vz  cup  kidney  beans. 

Vi  cup  thick  cream.  1  egg  yolk.          salt. 

Cook  the  beans  separately  with  a  small  piece  of  onion  in 
each,  and  salt  to  taste;  let  them  cook  as  dry  as  possible. 
Drain  off  the  broth,  should  there  be  any,  and  press  the 
beans  through  a  colander  dry.  Add  the  yolk  and  cream  to 
each  mixture,  salt  to  taste,  place  in  alternate  layers  in  brick- 
shaped  tin,  and  bake  in  a  moderate  oven  until  heated  through 

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FOOD  AND  COOKERY  59 

and  a  nice  brown.     Serve  with  cream  tomato  sauce  or  gravy. 
Service  for  five. 

45.  Red  Beans  Spanish 

ll/2  cups  red  beans.      6  large  whole  or  two  cups  stewed  tomatoes. 

2  round  tablespoons  minced  onion.          1  tablespoon  oil. 

salt.        1  small  clove  garlic.        */2  sweet  bell  pepper. 

Prepare  the  beans  as  for  stewed  Lima  beans,  put  the  oil, 
onion,  sweet  pepper  and  garlic  on  the  stove  in  a  small  sauce- 
pan, and  cook  a  few  minutes,  but  do  not  brown  the  onion. 
Add  this  to  the  beans  with  salt,  and  cook  until  done;  then 
have  the  ripe  tomatoes  peeled  and  quartered,  add  them  to 
the  cooked  beans,  and  let  them  cook  for  thirty  minutes  after 
boiling  begins,  or  longer.  Season  with  celery  salt,  and  dish 
up  with  a  little  chopped  parsley  on  top. 

In  making  patties  and  croquettes  of  the  various  legumes 
and  cereals,  a  choux  paste  serves  as  a  means  of  holding  the 
food  together  so  it  can  be  shaped  and  baked  without  adding 
bread  crumbs,  which  have  a  tendency  to  cover  up  the  delicate 
flavors  in  the  various  foods  when  cooked  together;  it  also 
retains  moisture  and  keeps  the  food  from  drying  out  while 
serving. 

46.  Walnut  Lentil  Patties 

2  cups  lentil  puree.  Ys  cup  chopped  walnuts. 

\V-2  tablespoons  vegetable  or  dairy  butter. 

1  tablespoon  chopped  onion.         3  tablespoons  flour. 

Vs  cup  milk.        1  egg  yolk.         pinch  of  sage. 

salt  to  taste. 

Have  the  lentils  boiled  in  salted  water,  same  as  for  stewed 
Lima  beans;  drain  well,  and  mash  them  through  colander, 
having  them  as  dry  as  possible.  In  case  they  should  be  too 
soft,  let  them  dry  out  on  the  fire  or  in  the  oven  for-  a  few 
minutes. 

Put  the  butter,  onion  and  a  sprinkle  of  sage  into  small 
sauce-pan,  and  stir  over  the  fire  for  a  few  minutes,  but  do 
not  let  it  brown;  add  the  flour,  and  stir  until  it  is  thoroughly 
scalded,  then  add  the  hot  milk  and  stir  smooth;  add  the 

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60  FOOD  AND  COOKERY 

egg  yolk  and  stir  until  thoroughly  cooked  and  a  thick  paste. 
Salt  to  taste,  then  add  the  lentil  puree  and  mix  well.  Fill  an 
ice  cream  mold  and  turn  out  on  lightly  floured  board;  flatten 
with  knife  about  three-fourths  inch  thick  and  mold  into 
small  round  cakes,  mark  on  top  with  a  knife,  brush  over  top 
of  each  with  cream  or  milk,  and  bake  on  top  grate  of  a  quick 
oven  to  a  light  brown  color.  Eight  portions. 

47.  Navy  Bean  Patties 

Use  two  cups  of  bean  puree  instead  of  the  lentils  in  the 
above  recipe,  and  omit  the  walnuts.  Mix  with  the  above 
choux  paste,  and  mold  the  same  as  lentil  patties.  Seven 
portions. 

48.  Cutlets  of  Green  Peas 

Open  a  can  of  peas,  and  bring  to  a  boil;  then  drain  as  dry 
as  possible,  mash  through  a  colander,  and  set  them  in  the 
oven  until  they  are  hot  through,  so  they  will  dry  out  a  little. 
Make  a  choux  paste  the  same  as  for  lentil  patties,  add  peas 
and  mix  well.  Mold  into  small  oblong  shapes,  mark  on  top 
with  knife,  brush  over  with  cream  and  bake  in  a  quick  oven 
to  a  light  brown.  This  mixture  must  needs  be  quite  soft, 
and  therefore  a  little  hard  to  handle,  but  with  a  sprinkle  of 
flour  on  the  board,  the  cutlets  can  be  molded  nicely,  and  if 
not  baked  too  long,  but  just  browned  lightly  in  a  quick  oven, 
they  have  a  very  delicate  flavor,  and  are  especially  adapted 
for  banquet  or  special  dinner  service.  The  above  makes  six 
portions. 

49.  Macaroni  and  Rice  Croquettes 

1  cup  boiled  rice,  dry.  1  cup  cooked  macaroni. 

Make  choux  paste  the  same  as  for  lentil  patties,  add  the 
rice  and  chopped  macaroni,  also  chopped  parsley  to  taste. 
Wet  an  ice  cream  mold  with  milk,  and  fill  with  the  above 
mixture,  turn  out  on  an  oiled  baking  sheet,  and  brown  in  a 
quick  oven.  If  desired,  they  may  be  molded  in  cork  shapes, 

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FOOD  AND  COOKERY  61 

flattened  slightly  with  a  knife,  and  baked,  instead  of  using 
the  mold.     Six  portions. 

50.  Savory  Lentil  Roast 

Cook  together  one-half  cup  lentils  and  one-half  cup  beans 
with  salt  until  thoroughly  done;  drain  in  colander,  saving  the 
broth  for  gravies  or  soups.  Mash  the  legumes  through 
colander,  and  use  as  follows:— 

1  cup  soaked  stale  bread  (pressed  out  lightly). 
2  cups  legume  puree.  2  tablespoons  chopped  onion. 

2  tablespoons  vegetable  or  dairy  butter. 
Vs  cup  coarsely  chopped  walnuts.  1  egg. 

salt,  sage  or  thyme  to  taste. 

Put  the  onion,  sage  and  butter  in  a  small  pan  on  the  stove, 
and  simmer  for  a  minute  or  two;  beat  the  egg,  and  mix  all 
ingredients.  Bake  in  greased  pan;  serve  with  brown  sauce 
or  tomato  sauce.  Seven  portions. 

51.  Lentil  and  Rice  Loaf  Country  Style 

2  cups  boiled  rice.  1  cup  lentil  puree. 

1  tablespoon  vegetable  or  dairy  butter. 

1  tablespoon  onion.  %  cup  chopped  walnuts. 

sage  and  salt. 

Have  the  lentil  puree  and  rice  as  dry  as  possible;  put  the 
butter,  onion  and  sage  into  a  small  sauce-pan,  and  simmer 
for  a  minute.  Mix  all  the  ingredients  together  with  a  fork, 
salt  to  taste.  Press  lightly  into  a  brick-shaped  tin,  brush 
over  top  with  a  little  cream  or  vegetable  butter,  and  bake 
about  half  an  hour,  until  of  a  light  brown  color.  For  six. 

52.  Nut  and  Potato  Pie 

2  cups  sliced  raw  potatoes.  la/2  cups  cold  water. 

1  tablespoon  onion.  1^4  teaspoons  salt. 

1  tablespoon  vegetable  or  dairy  butter. 

1  scant  tablespoon  flour.  chopped  parsley. 

nut  food  (if  at  hand).        hard-boiled  egg.        crust. 

Add  the  sliced  potato,  onion  and  salt  to  the  water,  and 
cook  until  done;  drain,  and  lay  the  sliced  potato  in  an  oiled 

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62  FOOD  AND  COOKERY 

baking-pan.  Put  the  butter  and  flour  into  a  small  sauce-pan, 
and  stir  over  the  fire  for  a  few  minutes,  then  add  a  little  of 
the  potato  water  and  stir  smooth.  Add  the  rest  of  the 
liquor,  boil  up,  and  pour  the  sauce  over  the  sliced  potato. 
Lay  a  few  slices  of  hard-boiled  egg,  and  the  same  of  nut 
cero,  if  on  hand,  over  the  potato,  and  sprinkle  lightly  with 
chopped  parsley  over  all.  Cover  with  thin  pie-crust,  brush 
over  with  milk,  and  bake  to  a  nice  brown.  Service  for  four. 

53.  Potato  Stew  Egg  Dumplings 

2  cups  raw  potato  cut  in  half-inch  cubes.       2%  cups  cold  water. 

1  tablespoon  chopped  onion.  2  large  eggs. 

4  tablespoons  vegetable  or  dairy  butter. 

•up  flour  (measured  after  being  sifted  once). 

l!4  teaspoons  salt. 

Put  one-half  cup  water  in  small  sauce-pan,  add  two  table- 
spoons butter  and  a  little  salt,  and  bring  to  a  boil.  When 
boiling  hot,  add  two-thirds  cup  sifted  flour  all  at  once,  and 
stir  into  a  smooth  paste;  keep  stirring  over  the  fire  for  a 
minute  until  the  flour  is  well  scalded,  then  set  on  table.  As 
soon  as  the  scald  is  off  the  paste,  break  in  one  egg,  and  stir 
until  the  egg  is  all  absorbed  and  the  paste  smooth,  then  add 
the  other  egg  and  treat  in  like  manner.  The  batter  should 
be  perfectly  smooth. 

Put  the  potato,  onion,  salt  and  two  and  one-fourth  cups  of 
water  with  one  tablespoon  of  butter  to  cook  in  a  covered 
vessel.  While  this  is  heating,  put  one  tablespoon  butter  and 
one  and  one-half  tablespoons  flour  in  a  small  pan,  and  stir 
over  the  fire  for  a  moment,  then  add  a  little  of  the  water 
on  the  potato,  and  stir  smooth;  add  more  water,  and  stir  to 
a  smooth  thin  gravy;  then  pour  it  over  the  potato  and  bring 
to  a  boil.  When  the  potato  is  about  half  cooked,  and  certain 
that  it  is  seasoned  to  suit,  drop  the  batter  from  a  tablespoon 
into  the  boiling  stew,  the  spoon  being  first  dipped  in  the 
liquid;  cover  and  boil  up  well,  until  the  dumplings  are  pretty 
well  risen,  then  let  simmer  for  about  fifteen  minutes,  or 

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FOOD  AND  COOKERY  63 

until  the  liquid  is  reduced  to  the  right  consistency  to  dish  up 
nicely.     For  six  persons. 

54.  Cream  Noodles 

2  eggs.        %  cup  flour.  V±  cup  milk.        salt  to  taste. 

1  tablespoon  vegetable  or  dairy  butter. 

Beat  one  large  egg  slightly,  add  the  flour,  and  mix  well 
with  a  heavy  spoon,  turn  out  on  a  floured  board,  and  knead  a 
few  minutes;  divide  into  three  pieces,  roll  out  into  thin 
sheets,  have  them  well  floured,  and  let  them  lie  to  dry  out  a 
little,  then  cut  them  into  long  strips  about  one  and  one-half 
inches  in  width,  then  cut  crosswise  into  fine  shreds.  Have 
salted  water  boiling  hot,  sprinkle  in  the  noodles;  if  they  are 
put  in  all  at  once  they  will  stick  together.  Let  them  cook 
fifteen  minutes,  drain,  and  return  to  the  sauce-pan,  cover 
and  set  on  the  edge  of  the  stove,  add  the  milk  and  butter; 
when  all  is  hot,  add  one  beaten  egg,  mix  well,  and  do  not  let 
boil;  but  heat  just  enough  to  thicken,  so  it  will  dish  up  on 
the  plate  and  not  run;  salt  to  taste. 

55.  Baked  Noodles  au  Gratin 

Boil  the  noodles  same  as  in  above  recipe,  drain  well,  add 
enough  rich  cream  sauce  to  season,  lay  in  oiled  baking-pan, 
grate  fresh  bread  crumbs  over  top,  sprinkle  with  cream  or 
butter,  and  press  the  crumbs  into  the  cream  to  moisten  them; 
bake  to  a  nice  golden  brown. 

56.  Baked  Corn  Nut  Pie 

1  cup  corn  pulp.  Vs  cup  light-colored  zwieback  crumbs. 

%  cup  rich  milk.    3  teaspoons  vegetable  or  dairy  butter. 

]/4  cup  cream.          1  tablespoon  chopped  onion. 

1  egg.  sprinkle  of  sage.  Vs  cup  diced  nutloaf. 

salt  and  celery  salt  to  taste. 

Heat  the  milk  to  about  120  degrees,  and  pour  over  the 
crumbs;  add  two  teaspoons  of  the  butter;  let  stand  ten 
minutes.  Grind  the  corn  through  a  fine  mill,  and  add  to  the 
crumbs,  also  egg  slightly  beaten  and  one  teaspoon  salt,  and 

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64  FOOD  AND  COOKERY 

celery  salt  to  taste;  mix  thoroughly.  Put  the  onion,  sage 
and  one  teaspoon  butter  in  sauce-pan  and  stir  for  a  few 
minutes  until  the  onion  is  softened  a  little  but  not  brown,  add 
the  cream  and  when  it  boils  add  the  nutloaf,  sprinkle  with 
salt  and  let  cook  until  the  cream  is  mostly  absorbed  by  the 
nut  food;  then  fill  a  small  baking-pan  half  full  of  the  corn 
mixture,  sprinkle  over  it  the  nutloaf  evenly,  then  recover 
with  the  corn  mixture.  Bake  in  a  medium  oven  until  set  and 
a  nice  brown.  Let  stand  a  few  minutes,  then  cut  in  squares, 
and  serve. 

57.  Roast  Nut  Meat  with  Dressing 

Open  a  pound  can  of  nut  cero,  or  other  nut  food,  split 
through  center  lengthwise,  lay  in  an  oiled  pan,  brush  the  top 
over  with  oil  or  vegetable  butter,  and  put  in  the  oven  until  a 
slight  crust  forms  on  the  meat;  then  pour  over  a  thin  brown 
sauce,  and  continue  to  bake  same  for  one  hour,  basting  it 
now  and  then  over  top  with  the  gravy.  When  done,  lift  out 
on  board,  slice,  and  serve  with  the  following. 

58.  Baked  Dressing 

2  cups  soaked  stale  bread.  2  tablespoons  minced  onion. 

2Va  tablespoons  vegetable  or  dairy  butter. 

1  tablespoon  chopped  parsley.  1  egg. 

sage.          iVz  teaspoons  salt,  or  more. 

Soak  the  stale  bread  in  plenty  of  cold  water  until  soft,  pour 
into  a  colander  and  let  drain;  press  lightly  between  the 
hands  leaving  it  very  soft.  Put  the  onion,  sage,  parsley  and 
butter. in  a  sauce-pan,  and  let  simmer  a  few  moments,  but  do 
not  brown.  Beat  the  egg  lightly,  and  mix  all  the  ingredients; 
put  into  oiled  baking-pan,  and  bake  until  a  nice  brown  and 
cooked  through.  To  dish  up,  lay  the  nut  cero  on  a  carving 
board,  put  a  spoonful  of  dressing  on  platter,  lay  a  slice  of 
nut  cero  on  top,  and  pour  a  spoonful  of  brown  gravy  over  all. 
Serve  with  sprig  of  parsley  at  one  end.  By  adding  small 
quantity  of  brown  gravy  to  the  bread  in  making  dressing, 
the  egg  may  be  left  out.  For  six  persons. 

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FOOD  AND  COOKERY  65 

59.  Nut  Cromeskies 

Y2  cup  nutloaf.  2  tablespoons  chopped  onion. 

1  teaspoon  chopped  parsley.  2  tablespoons  flour. 

1  tablespoon  vegetable  or  dairy  butter. 

Vs  cup  tomato  pulp.  crust.  1  egg. 

V±  teaspoon  salt.  pinch  of  thyme. 

Put  the  onion,  parsley,  thyme  and  butter  into  a  small  pan 
to  simmer  a  few  moments,  add  the  flour  and  mix  well;  pour 
in  the  tomato  and  stir  smooth,  then  add  the  beaten  egg  and 
stir  until  all  is  thoroughly  cooked  and  a  thick  paste.  Mash 
the  nutloaf  with  fork,  and  work  into  the  hot  mixture  until 
all  is  well  blended  with  salt  to  taste. 

Roll  out  plain  pastry  very  thin;  cut  in  strips  about  three 
inches  wide.  Take  a  tablespoon  of  the  nut  mixture,  and  roll 
it  to  about  the  size  of  the  thumb,  lay  on  end  of  strip,  and 
fold  the  strip  over  it,  making  a  roll;  wet  the  edges  of  the 
pastry  where  they  meet,  and  cut  it  off  so  it  has  the  appear- 
ance of  a  cream  roll.  Lay  them  in  a  baking-pan,  brush  over 
with  milk  or  cream,  and  bake  to  a  nice  brown.  Serve  with 
tomato  sauce.  Six  portions. 

60.  Baked  Macaroni  Family  Style 

1  cup  macaroni,  raw.  1  cup  tomato  pulp. 

1  tablespoon  vegetable  or  dairy  butter. 

1  tablespoon  onion.  sprinkle  of  sage  or  thyme. 

1  egg.  salt  to  taste. 

Break  the  macaroni  into  inch  lengths,  drop  into  boiling 
salted  water,  and  cook  until  thoroughly  done;  then  wash  and 
drain  in  colander.  Put  the  butter,  onion  and  little  sage  or 
thyme  into  sauce-pan,  and  stir  over  fire  for  a  few  minutes, 
but  do  not  brown;  add  the  tomato  and  bring  to  a  boil,  salt  to 
taste;  then  pour  the  hot  mixture  slowly  into  the  beaten  egg, 
stirring  it  briskly  as  it  is  being  poured  in;  add  the  cooked 
macaroni,  and  pour  all  into  an  oiled  baking-pan  and  bake  to 
a  light  brown.  Service  for  five  persons. 

61.  Baked  Macaroni  and  Olives 

Va  cup  uncooked  macaroni.  Ys  cup  chopped  ripe  olives. 

1  tablespoon  chopped  onion.    2  tablespoons  tomato. 

1  cup  of  water  in  which  the  macaroni  was  cooked. 

1  tablespoon  vegetable  oil.  2Vs  tablespoons  flour. 

salt  and  celery  salt  to  taste. 

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5 


66  FOOD  AND  COOKERY 

Break  the  macaroni  into  half-inch  lengths,  drop  into  boil- 
ing salted  water,  and  cook  until  it  is  well  done.  Put  the  oil 
in  a  small  pan  on  the  stove,  and  when  hot,  add  the  flour  and 
stir  until  well  browned,  then  add  the  onion  and  chopped 
olives.  Let  them  cook  a  few  minutes,  then  add  one  cup 
macaroni  water  and  two  tablespoons  tomato;  let  it  boil  five 
minutes,  have  the  macaroni  well  drained,  and  while  hot  put 
it  into  the  gravy,  turn  into  a  baking-dish,  grate  a  few  fresh 
bread  crumbs  over  the  top,  and  with  a  spoon  press  them 
down  onto  the  gravy,  so  they  will  become  moistened  through; 
bake  until  a  nice  brown.  Service  for  four  persons. 

62.  Macaroni  au  Gratin 

Break  the  macaroni  into  inch  lengths,  and  drop  into  boiling 
salted  water,  and  let  cook  until  well  done.  Pour  into  a 
colander  and  let  it  drain  well,  after  which  put  it  into  a 
granite  baking-pan,  and  pour  over  enough  rich  cream  sauce 
to  barely  cover  it.  Mix  it  well,  and  grate  some  fresh  bread 
crumbs  on  top  to  give  it  a  good  color.  Sprinkle  over  a  little 
thin  cream,  and  with  a  large  spoon  press  the  crumbs  down 
so  they  become  softened  by  the  liquid  and  will  brown  without 
burning.  Bake  in  a  medium  oven  about  thirty  to  forty 
minutes  or  until  a  nice  brown. 

63.  Spanish  Rice 

V4  cup  uncooked  rice.  -:-,  cup  cold  water. 

%  cup  tomato  pulp.        2  tablespoons  vegetable  or  dairy  butter. 

1  tablespoon  "diced  onion.          1  teaspoon  browned  flour. 

1  tablespoon  diced  sweet  bell  pepper. 

sage,  celery  salt  and  salt  to  taste. 

Brown  the  rice  in  a  frying-pan  on  the  stove  or  in  a  hot 
oven  until  a  very  light  brown;  put  into  the  inner  part  of  a 
double  boiler,  add  the  cold  water  and  one-half  teaspoon  salt, 
and  boil  on  a  good  fire  until  the  water  is  evaporated  and  the 
rice  is  dry,  then  set  into  the  outer  part  of  the  boiler  and  steam. 
Put  the  onion,  sweet  pepper  and  butter  on  the  fire  and  stir 
for  a  few  moments;  add  the  sage,  browned  flour  and  a  little 

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FOOD  AND  COOKERY  67 

of  the  tomato;  stir  smooth,  add  the  balance  of  the  tomato 
and  boil  up  well,  salt  to  taste.  Pour  over  the  rice,  mix  well 
and  let  steam  for  twenty  minutes  or  more,  and  serve.  Four 
portions. 

64.  Baked  Rice  Italienne 

V-2  cup  rice,  raw.  V±  cup  macaroni,  raw. 

1  tablespoon  onion.  1  small  clove  garlic. 

2  tablespoons  sweet  bell  pepper. 

\Vz  tablespoons  vegetable  or  dairy  butter. 

iVa  cups  tomato  pulp.     iVs  cups  water,     salt,  thyme. 

Put  the  rice  into  a  frying-pan  and  brown  over  the  fire  or 
in  a  hot  oven  to  a  light  golden  brown,  add  one-half  teaspoon 
salt  and  the  water,  and  let  cook  down  dry;  set  on  edge  of 
stove  with  cover  on  and  let  steam.  Break  the  macaroni  up 
very  small,  and  put  to  cook  in  boiling  salted  water,  cook 
until  thoroughly  done;  then  wash  it  and  drain  in  colander. 
Put  the  sweet  pepper,  onion,  garlic  and  thyme  into  a  pan 
with  the  butter,  and  stir  over  fire  for  a  few  minutes,  add  the 
tomato  and  boil  up  well,  salt  to  taste  and  pour  over  the  rice, 
mix  well.  Put  a  layer  of  the  rice  tomato  in  a  small  baking- 
pan,  sprinkle  the  macaroni  evenly  over  same,  season  with 
small  bits  of  vegetable  butter  or  thick  cream;  then  pour  on 
the  balance  of  the  rice,  and  bake  one-half  hour  or  more. 
Service  for  five  persons. 

65.  Walnut  Timbales 

2  cups  stale  white  bread  cut  in  small  dice.         %  cup  ground  walnuts. 

1  tablespoon  onion.       1  tablespoon  vegetable  or  dairy  butter. 

1  cup  milk.  1  egg.  l/4  cup  tomato. 

sage  and  salt  to  taste. 

Beat  the  egg,  add  the  milk,  and  pour  over  the  bread;  put 
the  onion,  sage  and  butter  into  small  pan,  and  simmer  for  a 
few  moments;  add  the  tomato  and  boil  up  well.  Mix  all 
ingredients  thoroughly,  salt  to  taste.  Oil  five  timbale  molds, 
and  divide  the  mixture  between  them,  set  in  a  pan  of  water 
and  bake  in  oven  until  set.  Serve  with  tomato  or  tomato 
cream  sauce. 

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68  FOOD  AND  COOKERY 

66.  Corn  Timbales 

•"•i  cup  canned  corn  ground  through  food  mill.  1  cup  milk. 

_'  CL  salt.  celery  salt  and  thyme  to  taste. 

Beat  the  eggs,  mix  all  ingredients  thoroughly,  and  bake 
same  as  walnut  timbales,  except  that  these  must  be  baked 
with  greater  care;  that  is,  they  must  be  removed  from  the 
oven  just  as  soon  as  the  custard  is  set,  otherwise  they  will 
be  watery  and  their  flavor  ruined.  Green  corn  is  best,  when 
in  season.  Serve  with  cream  tomato  sauce.  Five  portions. 

67.  Walnut  Roast 

Y2  cup  chopped  walnuts.  1  cup  milk. 

1  cup  zwieback  crumbs.          2  teaspoons  grated  onion. 

1  egg.         pinch  of  sage.         salt  to  taste. 

Beat  the  egg,  add  the  milk,  and  pour  over  the  crumbs,  let 
soak  twenty  minutes.  Mix  all  ingredients,  put  in  oiled 
brick-tin  and  bake  until  brown  and  cooked  through.  Egg 
may  be  left  out  if  desired. 

68.  Baked  Spaghetti  and  Cornlet 

%  cup  spaghetti,  raw.        •  1  cup  corn  pulp. 

2  tablespoons  sweet  bell  pepper.         1  tablespoon  onion. 

\V<2  tablespoons  vegetable  or  dairy  butter. 

1%  tablespoons  flour.        %  cup  milk. 

salt  to  taste. 

Cook  the  spaghetti  in  boiling  salted  water  until  well  done; 
having  broken  it  into  half -inch  lengths.  Grind  corn  through 
food  mill;  put  the  onion,  sweet  pepper  and  butter  together 
in  sauce-pan,  and  stir  over  fire  for  a  minute;  add  the  flour, 
and  stir.  Then  add  a  little  of  the  milk,  and  beat  smooth; 
add  balance  of  milk,  salt  to  taste,  and  let  boil  up.  Put  a 
layer  of  the  spaghetti  in  a  small  baking-pan,  then  a  layer  of 
the  corn;  pour  half  of  the  cream  sauce  over  it,  working  it 
down  into  the  food.  Put  another  layer  of  spaghetti  and  corn 
as  before,  then  the  cream  sauce  on  top.  Sprinkle  over  with 
fresh  bread  crumbs,  moisten  them  with  a  little  rich  cream  or 
butter,  and  bake  until  thoroughly  done  and  a  nice  brown. 
Five  portions. 

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FOOD  AND  COOKERY  69 

69.  New  England  Dinner 

4  medium-sized  potatoes.  4  small  turnips. 

3  carrots.         •  6  small  onions.  Vz  small  cabbage. 

2  tablespoons  vegetable  or  dairy  butter. 

2l/2  teaspoons  salt. 

Quarter  the  peeled  turnips  and  carrots,  add  the  onions 
whole,  put  in  sauce-pan  with  the  butter  or  oil,  salt  and 
enough  water  to  cover  them,  and  bring  to  a  boil.  Parboil 
the  cabbage;  drain  and  add  to  the  boiling  vegetables  above, 
also  the  potatoes  cut  in  quarters.  Boil  all  together  until 
thoroughly  done.  If  all  the  vegetables  are  poured  into  a 
baking-pan  when  cooked  and  set  in  a  medium  oven  for  fifteen 
minutes,  the  flavor  of  the  vegetables  will  be  improved. 

GRAVIES  AND  SAUCES 

70.  Brown  Sauce  A 

2  tablespoons  crisco  or  vegetable  oil.  3  tablespoons  flour. 

1  tablespoon  onion.  2  tablespoons  tomato. 

1%  cups  vegetable  broth  or  potato  water,      salt. 

Put  the  oil  in  small  frying-pan,  and  when  hot,  add  the 
flour  and  keep  stirring  until  well  browned;  then  add  the 
onion  and  stir  for  a  few  minutes;  add  a  little  of  the  liquid 
and  stir  smooth,  add  the  balance  of  liquid  and  tomato  and 
boil  up  well,  salt  to  taste,  strain  and  serve. 

Brown  Sauce  B 

Cook  down  one-half  cup  cream,  sweet  or  sour;  stir  until  the 
oil  separates  and  the  albumen  turns  a  light  brown  color,  then 
add  one  tablespoon  chopped  onion  and  stir  for  a  few  minutes; 
then  add  flour,  which  has  been  previously  browned  in  oven  to 
take  up  the  oil  thus  made,  and  dilute  with  vegetable  broth  or 
potato  water  and  finish  as  in  the  preceding  recipe. 

71.  Country  Gravy 

Use  same  proportions  of  oil,  flour  and  onion  as  in  either  of 
the  foregoing  recipes;  then  use  one  and  one-half  cups  milk 
instead  of  the  potato  water,  only  the  flour  is  not  to  be 
browned  quite  so  much  when  milk  is  used. 

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70  FOOD  AND  COOKERY 

72.  Olive  Sauce 

Add  eight  chopped  ripe  olives  to  the  onion,  and  make  the 
same  as  brown  sauce. 

73.  Cream  Sauce 

l"cup  rich  milk.  1  tablespoon  vegetable  or  dairy  butter. 

I  ablespoons  flour. 

Stir  the  butter  and  flour  together  in  sauce-pan  over  the  fire, 
add  a  small  portion  of  the  hot  milk,  and  stir  smooth;  add 
remaining  milk  and  let  boil  up,  salt  to  taste  and  serve. 

74.  Nut  Sauce 

Dissolve  two  tablespoons  nut  butter  in  a  little  hot  milk 
and  stir  into  the  above  cream  sauce. 

75.  Tomato  Sauce 

1  cup  tomato  pulp.  2  teaspoons  vegetable  or  dairy  butter. 

\V-2  tablespoons  light  browned  flour. 
1  teaspoon  chopped  onion.        salt  and  celery  salt  to  taste. 

Put  the  butter  in  .a  small  stew-pan  on  the  fire,  add  the 
onion,  and  stir  a.  few  minutes,  but  do  not  brown;  add  the 
browned  flour  and  tomato,  stir  smooth,  and  let  boil  up. 
Season  with  salt  and  celery  salt,  and  strain  through  a  fine 
strainer. 

76.  Tomato  Cream  Sauce 

1  cup  tomato  pulp.  %  cup  rich  cream. 

1  tablespoon  vegetable  or  dairy  butter. 

2  tablespoons  flour,    salt  to  taste. 

Heat  the  butter  and  flour  in  a  small  sauce-pan  for  a  few 
moments,  add  one-third  cup  of  tomato,  and  stir  until  thick 
and  smooth;  add  balance  of  tomato  and  boil  up.  Salt  to 
taste,  stir  into  cream,  and  serve. 

77.  Hollandaise  Sauce 

1  cup  cream.  1  tablespoon  flour. 

2  tablespoons  vegetable  or  dairy  butter.         2  egg  yolks. 

2  tablespoons  lemon  juice. .  salt. 

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FOOD  AND  COOKERY  71 

Heat  the  cream.  Put  butter  and  flour  in  sauce-pan,  and 
stir  over  the  fire  for  a  moment.  Add  a  little  of  the  cream, 
and  stir  smooth;  add  balance  of  the  cream,  and  boil  up. 
Beat  the  yolks  and  lemon  juice,  add  a  little  of  the  hot  cream, 
and  beat  into  the  yolks;  then  pour  the  yolk  mixture  into  the 
hot  cream,  and  stir  for  a  few  minutes,  salt  to  taste  and  serve. 

78.  Brazil  Nut  Sauce 

5  Brazil  nuts,  ground  fine.  4  tablespoons  flour. 

lYz  cups  potato  water  or  milk. 

Brown  the  flour  in  a  frying-pan  on  top  of  the  stove;  when 
it  is  of  a  light  golden  color,  add  the  nuts,  and  stir  through 
the  flour  for  five  minutes;  add  half  the  liquid  and  stir  smooth; 
add  the  balance  of  the  water,  and  let  it  cook  ten  minutes. 
Salt  to  taste,  strain,  and  serve. 

VEGETABLES 

Vegetables  may  be  divided  into  two  classes: — 

1.  The  coarse  or  fibrous  vegetables,  comprising  the  roots, 
tubers,  bulbs,  stems  and  leaves. 

2.  The  finer  vegetables,  as  tomatoes,  squash,  corn,  green 
peas,  shelled  beans,  etc. 

Vegetables,  like  all  starchy  foods,  should  be  put  to  cook  in 
boiling  water,  the  object  being  to  soften  the  cellulose  as  well 
as  to  swell  and  burst  the  starch  grains.  While  there  is 
scarcely  any  other  food  more  universally  used  by  rich  and 
poor  alike  in  making  up  a  part  of  their  daily  bill  of  fare,  yet 
how  often  the  vegetable  is  spoiled  in  cooking.  Vegetables 
should  always  be  cooked  until  thoroughly  done.  Served  in 
a  half-cooked  condition  as  is  so  often  the  case,  they  are  un- 
palatable and  indigestible;  while  on  the  other  hand,  coarse 
vegetables  should  be  cooked  in  plenty  of  boiling  water,  and 
should  be  removed  from  the  fire  when  done,  because  longer 
cooking  makes  them  insipid  in  taste,  and  if  cooked  in  too 
little  water  they  turn  a  dark  color.  Salt  should  be  added  the 
last  half  hour  of  the  cooking,  to  give  flavor. 

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72  FOOD  AND  COOKERY 

Green  vegetables,  as  peas  and  string  beans,  when  young 
and  tender,  should  be  cooked  in  just  enough  water  to  cook 
them  well  done  and  preserve  their  flavor.  To  retain  the 
green  color  in  the  new  vegetables,  the  cover  must  be  left  off 
while  cooking,  and  they  should  cook  steadily  after  they  are 
put  on,  and  not  allowed  to  stop  cooking  or  simmering  until 
they  are  done. 

Young,  tender  vegetables,  as  lettuce,  tomatoes,  water- 
cress, etc.,  served  in  the  uncooked  state,  are  valuable  for 
the  water  and  potash  salts  they  contain,  also  for  the  stimu- 
lating effect  they  have  on  the  appetite. 

79.  New  Peas 

Shell  the  peas  as  soon  after  picking  them  as  possible,  drop 
into  cold  water,  and  skim  off  any  dry  leaves  or  imperfect 
ones  that  come  to  the  top;  then  dip  them  out  of  the  water 
with  the  hands  so  as  to  leave  any  grit  there  may  be  in  them 
on  the  bottom  of  the  dish;  drop  them  into  boiling  water, 
enough  to  cover  them  if  tender,  add  salt,  and  let  them  cook 
until  well  done  and  the  liquid  reduced  to  one-third  its  original 
quantity.  If  desired,  they  may  be  thickened  slightly  with 
flour  braided  smooth  in  cold  water,  and  a  little  cream  added 
just  before  serving. 

80.  String  Beans 

String  beans  should  be  picked  while  they  are  young  and 
tender.  Break  them  between  the  hands  so  as  to  remove  any 
stringy  fiber,  also  the  ends.  Put  two  teaspoons  of  vegetable 
oil  into  a  sauce-pan  on  the  stove,  and  when  quite  hot  add  one 
pint  of  string  beans  which  have  previously  been  washed; 
stir  over  the  fire  for  a  few  minutes,  then  add  enough  boiling 
water  to  cover  them;  add  salt  to  season  and  let  them  boil 
quite  rapidly  until  well  done.  If  more  water  is  added,  it 
should  be  boiling  hot. 

81.  New  Asparagus 

Put  the  stalks  in  a  deep  pan  of  water  and  wash  well,  that 
sand  and  grit  may  sink  to  the  bottom;  change  the  water 

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FOOD  AND  COOKERY  73 

and  lift  them  out,  tie  them  in  bundles  of  about  three  por- 
tions each;  lay  on  a  board  and  trim  off  the  root  stems,  leav- 
ing the  stalks  about  four  inches  in  length;  drop  them  into 
boiling  water  salted,  and  cook  till  tender,  then  set  the  sauce- 
pan on  the  table  until  ready  to  serve;  lift  out  and  drain,  lay 
on  a  platter,  cut,  and  remove  the  strings  and  send  to  the 
table.  Serve  with  rich  cream  sauce  or  hollandaise  sauce. 

82.  Asparagus  Tips  and  New  Peas 

Cut  the  tender  part  of  cooked  new  asparagus  into  one-inch 
lengths,  cook  the  peas  separately,  and  when  done  add  enough 
rich  cream  to  season  them  well.  When  they  come  to  a  boil, 
thicken  slightly  with  a  little  flour  braided  smooth  in  cold 
milk  or  water;  add  the  asparagus  tips  and  shake  together  to 
mix  well  and  not  break  them  up. 

83.  Stewed  Tomato 

Pour  boiling  water  over  ripe  tomatoes  and  let  remain  a 
few  seconds,  then  drain;  remove  the  skin  and  the  stem  with 
the  hard  green  part  adhering  to  it,  and  cut  into  quarters. 
Put  into  a  sauce-pan  with  about  one  teaspoon  vegetable 
butter  or  more  to  each  cup  of  tomatoes,  and  salt  to  taste. 
Boil  up  well  and  serve. 

84.  Breaded  Tomato 

Cut  stale  bread  into  one-half  inch  cubes,  and  brown  in 
the  oven  until  crisp  all  through.  Drop  them  into  the  boiling 
stewed  tomatoes  and  serve. 

85.  Baked  Tomato 

Select  medium-sized  solid  tomatoes,  peel  them,  and  with 
the  point  of  a  knife  cut  out  a  little  of  the  hard  part  of  the 
stem  end;  lay  them  close  together  in  a  baking-pan,  sprinkle 
with  salt  and  sugar,  and  put  a  speck  of  vegetable  or  dairy 
butter  in  each  cavity;  then  bake  until  done,  but  not  broken. 

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74  FOOD  AND  COOKERY 

86.  Baked  Stuffed  Tomato 

Peel  the  tomatoes  same  as  for  baked  tomato;  cut  a  hole 
in  the  stem  end,  in  diameter  about  the  size  of  a  nickel; 
scoop  out  like  the  appearance  of  a  cored  apple,  but  do  not 
hollow  out  the  whole  tomato.  Sprinkle  with  salt  and  sugar, 
and  fill  with  the  following:— 

V*  cup  nutloaf.  V\  cup  ripe  tomato. 

V&  cup  soaked  bread  (pressed  out),  sage,  onion, 
salt  to  taste. 

Mash  all  these  ingredients  together  with  a  silver  fork,  and 
fill  the  tomatoes,  having  them  heaped  up  a  little.  Set  them 
close  together  in  baking-pan  and  bake  same  as  the  above 
recipe. 

87.  Scalloped  Tomato 

Trim  off  the  very  brown  crust  of  stale  bread;  cut  into  one- 
fourth-inch  dice,  or  larger;  lay  in  oiled  baking-pan  and  bake 
until  they  are  a  light  brown,  stirring  them  as  they  brown. 
Use  one  cup  toasted  bread  cubes  to  one  and  one-half  cups 
stewed  tomato  and  one  tablespoon  vegetable  or  dairy  butter, 
a  sprinkle  of  sugar,  and  salt  to  taste. 

Put  one-half  cup  of  croutons  in  bottom  of  oiled  baking- 
dish,  pour  over  these  one  and  one-half  cups  of  tomatoes 
seasoned;  sprinkle  the  remaining  half  cup  of  croutons  over 
the  top;  press  them  down  with  spoon  so  they  are  all  sub- 
merged; put  the  butter  over  top,  and  bake  to  a  nice  brown. 

88.  Summer  Squash 

When  young  and  tender,  summer  squash  need  only  to  be 
washed  and  quartered.  Steam  until  tender,  press  between 
two  colanders,  or  in  cheese-cloth  until  quite  dry.  Mash  and 
season  with  salt  and  cream.  When  the  squash  is  older,  it 
must  be  peeled  and  have  the  seeds  removed  before  cooking. 

89.  Scalloped  Summer  Squash 

2  cups  cooked  summer  squash.  :;  t  cup  milk. 

2  cups  stale  bread  cut  in  small  dice. 

1  tablespoon  vegetable  or  dairy  butter. 

1  egg.  salt. 

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FOO£>  AND  COOKERY  75 

Cook  the  squash  in  salted  water  or  steam  until  done,  drain 
well  and  mash.  Trim  off  the  brown  crust  from  stale  white 
bread,  and  cut  the  white  part  into  small  dice.  Beat  the  egg, 
add  the  milk  and  a  little  salt,  and  pour  over  the  bread,  letting 
it  soak  ten  minutes.  Add  the  squash  and  butter  to  the  soaked 
bread,  mix  lightly  and  lay  in  oiled  baking-pan;  sprinkle  a 
little  cream  or  butter  over  top,  and  bake  until  thoroughly 
done  and  a  nice  brown. 

90.  Scalloped  Eggplant 

Use  one  medium  large  eggplant  (two  cups  after  being 
cooked) .  Peel  the  eggplant,  quarter  and  slice  one-half  inch 
thick,  then  drop  into  boiling  salted  water  and  cook  until 
done;  drain  well  and  mash  up.  Use  the  same  proportions  of 
diced  bread,  milk  and  egg  as  for  summer  squash, — No.  89. 
Mix  and  bake  same  as  for  scalloped  squash. 

91.  Breaded  Eggplant 

Peel  medium  small  eggplant,  cut  in  two  lengthwise;  then 
cut  each  half  into  quarters  or  thirds,  lengthwise,  according 
to  size  of  vegetable.  Drop  into  boiling  salted  water,  and 
cook  until  slightly  underdone,  drain.  Beat  up  one  egg  with 
half  cup  milk  or  more;  dip  eggplant  first  in  flour,  then  in  the 
egg  and  milk,  then  in  finely  rolled  zwieback  crumbs.  Lay  in 
oiled  baking-pan,  brush  over  with  a  little  vegetable  butter  or 
the  milk  mixture  used.  Bake  in  medium  oven  until  thor- 
oughly done  and  a  nice  brown.  Pan  may  be  covered  if  oven 
is  hot,  and  then  cover  removed  to  brown,  before  serving. 

92.  Corn  on  Cob 

Add  a  few  slices  of  lemon  or  a  small  quantity  of  lemon 
juice  to  the  water  for  corn,  bring  to  boil,  put  in  the  ears  of 
corn,  or  add  enough  milk  to  make  the  liquid  quite  milky; 
boil  up  well,  and  then  set  on  edge  of  stove  to  draw  for  twenty 
minutes.  Salt,  if  added,  should  be  put  in  after  the  corn  is 
cooked,  as  it  toughens  the  kernels  and  turns  them  red. 

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76  FOOD  AND  COOKERY 

93.  Green  Corn  Saute 

Put  one-half  cup  of  rich  cream  into  an  oiled  frying-pan, 
with  a  teaspoon  of  chopped  onion  if  desired;  let  cook  down 
until  it  nearly  separates,  then  add  one  cup  corn  cut  off  the 
cob  with  salt,  toss  in  pan  over  fire  until  thoroughly  heated 
through,  and  serve. 

94.  Baked  Cream  Corn 

1  cup  corn  pulp.  --.>,  cup  rich  milk. 

1  egg.  %  cup  light-colored  zwieback  crumbs. 

%  teaspoon  salt.          a  little  celery  salt. 

Warm  the  milk  to  about  120  degrees,  pour  it  over  the 
crumbs  and  let  them  soak.  Have  the  corn  ground  through  a 
fine  mill,  mix  all  the  ingredients,  put  into  an  oiled  baking- 
pan,  put  a  teaspoon  of  butter  or  cream  over  the  top  to  give 
it  a  nice  color,  and  bake  until  set  and  a  nice  brown. 

95.  Cauliflower  au  Gratin 

Remove  all  the  green  leaves  from  the  cauliflower,  and 
divide  into  bouquets  or  pieces  about  the  size  of  a  large  hen's 
egg.  Wash  well  and  drop  into  boiling  salted  water,  and 
cook  until  tender;  care  should  be  taken  not  to  cook  it  too 
long,  or  it  will  break  up.  When  done,  drain,  and  lay  the 
pieces  in  an  oiled  baking-pan;  pour  over  it  enough  cream 
sauce  to  nearly  cover  it,  then  grate  a  few  fresh  bread  crumbs 
over  the  top  and  press  them  down  with  a  spoon  so  they 
become  moistened  with  the  cream  sauce;  sprinkle  a  little 
milk  or  cream  over  the  top,  and  bake  until  a  light  brown. 

96.  Cauliflower  Bouchees 

Prepare  the  cauliflower  same  as  above,  into  bouquets  suit- 
able for  one  portion  each;  boil  in  salted  water  until  done  but 
not  too  soft;  lift  them  out  and  lay  on  platter  to  drain.  Roll 
out  pie-paste  quite  thin,  cut  in  squares  about  four  inches  each 
way,  lay  a  bouquet  of  the  cooked  vegetable  on  each  piece, 
add  a  little  vegetable  butter,  bring  all  four  corners  up  and 

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FOOD  AND  COOKERY  77 

fasten  them  together  at  top  by  brushing  tips  with  water; 
lay  in  baking-pan  and  bake  in  a  quick  oven.  Serve  with 
tomato  sauce. 

97.  Stewed  Salsify  or  Vegetable  Oyster 

Wash  salsify,  then  take  them  one  at  a  time  and  scrape 
them,  dropping  them  immediately  into  cold  water  to  keep 
them  from  turning  a  dark  color.  When  thus  prepared,  split 
with  knife  through  the  thick  part  only,  then  cut  crosswise 
into  one-half-inch  lengths  or  longer.  Put  two  cups  vegetable 
oyster  in  sauce-pan  with  hot  water  to  cover,  and  salt  to  taste; 
let  boil  gently  until  done  and  the  water  reduced  to  one  cupful. 
Put  two  teaspoons  vegetable  or  dairy  butter  in  sauce-pan 
with  one-half  tablespoon  flour  and  stir  until  heated;  then  add 
small  quantity  of  the  liquid  and  stir  smooth,  add  balance  of 
liquid  and  boil  up.  Pour  over  the  vegetable  and  let  simmer 
for  twenty  minutes  or  more.  Two  tablespoons  rich  cream 
added  to  the  sauce  gives  rich  flavor. 

98.  Scalloped  Vegetable  Oyster 

Prepare  the  vegetable  as  in  preceding  recipe,  slice  very 
thin,  and  cook  until  tender.  Put  layers  of  oysters  in  baking- 
pan,  dredging  each  layer  with  flour.  To  each  pint  of  vege- 
table thus  prepared,  heat  one  cup  of  milk  to  boiling,  beat  in 
enough  vegetable  or  .dairy  butter,  and  salt  to  season;  pour 
this  over  the  vegetable,  and  bake  to  a  nice  brown. 

99.  Cream  Carrots 

Wash  and  scrape  young  carrots,  slice  very  thin;  put  in 
covered  sauce-pan  with  just  enough  water  to  cover  them; 
add  a  little  vegetable  or  dairy  butter  and  salt,  and  let  simmer 
until  the  liquor  is  reduced  to  about  one-fourth.  Add  a  little 
rich  cream  or  cream  sauce  and  shake  together;  reheat  and 
serve. 

100.  Carrots  Egg  Sauce 

Add  chopped  hard-boiled  eggs  to  the  above  cream  carrots. 

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78  FOOD  AND  COOKERY 

101.  Stewed  Carrots 

Wash  and  scrape  small  carrots,  cut  in  two  lengthwise,  then 
cut  crosswise  into  fairly  thick  slices.  Take  two  cups  carrots, 
add  water  to  cover  and  salt  to  taste.  Let  boil  gently  until 
carrots  are  well  done  and  the  liquid  reduced  to  one  cupful. 
Take  two  teaspoons  vegetable  or  dairy  butter,  put  in  sauce- 
pan with  one-half  tablespoon  flour,  stir  over  the  fire  for  a 
few  minutes,  add  small  quantity  of  the  liquid  of  the  carrots 
and  stir  smooth,  add  balance  of  liquid  and  boil  up,  pour  over 
carrots  and  let  simmer  for  twenty  minutes.  Two  tablespoons 
thick  cream  added  to  the  roux  in  making  the  sauce  gives 
them  a  fine  rich  flavor. 

102.  Carrots  and  Peas 

Use  recipe  for  stewed  carrots,  adding  equal  quantities  of 
green  peas  and  carrots. 

103.  Stewed  Beets 

Scrub  small  beets  without  breaking  the  skin;  do  not  trim 
the  roots,  or 'the  juice  will  run  out.  Boil  until  tender,  drain, 
cover  with  cold  water,  and  push  off  the  skins  with  the  hands. 
Cut  each  beet  into  eighths  lengthwise,  put  two  tablespoons 
vegetable  or  dairy  butter  in  sauce-pan  with  two  tablespoons 
flour,  cook  over  fire  for  a  few  minutes;  add  one-fourth  cup 
cold  water  and  stir  smooth;  pour  on  three-fourths  cup  boil- 
ing water,  and  stir  until  it  boils  up  well.  Add  two  table- 
spoons lemon  juice  and  salt  to  taste;  add  the  beets,  reheat, 
and  let  them  stand  a  little  while  before  serving.  A  few 
chopped  onions  may  be  added  to  the  roux  in  making  the 
sauce,  if  desired. 

104.  Buttered  Beets 

Cook  the  beets  same  as  above;  and  slice  them  thin.  Put 
them  in  sauce-pan  with  salt  and  enough  vegetable  or  dairy 
butter  to  season;  add  a  little  lemon  juice,  reheat,  and  serve. 

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FOOD  AND  COOKERY  79 

105.  Scalloped  Beets 

Add  enough  rich  cream  sauce  to  sliced  boiled  beets  to 
moisten  them,  and  lay  in  baking-pan,  grate  fresh  crumbs 
over  top,  moistening  them  with  a  little  milk  or  cream.  Put 
small  bits  of  vegetable  or  dairy  butter  on  top,  and  brown  in 
the  oven. 

106.  Stewed  Turnips 

Pare  young  turnips;  and  cut  them  into  quarters  or  eighths. 
Put  them  into  sauce-pan  with  water  to  barely  cover  them; 
add  salt  and  let  simmer  until  done  and  the  water  mostly 
absorbed.  Add  a  little  rich  cream  or  cream  sauce,  shake 
together,  reheat,  and  serve. 

107.  Baked  Parsnips 

Wash  and  scrape  parsnips;  cut  them  lengthwise  into  slices 
about  one-fourth  inch  thick.  Put  them  to  boil  in  just  enough 
water  to  cover  and  salt  to  season.  When  tender,  remove 
from  sauce-pan,  and  lay  them  close  together  in  an  oiled  bak- 
ing-pan; pour  over  them  enough  rich  cream  sauce  to  about 
half  cover  them;  bake  to  a  nice  brown. 

108.  Spinach 

Pick  the  greens  over  carefully,  wash  in  several  waters  to 
remove  grit.  If  the  greens  are  very  tender,  lift  them  out 
of  the  water  and  drain  well;  put  them  in  sauce-pan  with  a 
little  salt  and  vegetable  or  dairy  butter  to  season,  adding  no 
water;  cover  and  cook  until  done,  turning  the  greens  over  in 
pan  now  and  then.  When  greens  are  more  matured,  cook 
them  in  deep  water  with  the  cover  off;  when  done,  drain  and 
chop  them;  add  vegetable  or  dairy  butter  and  salt  to  taste. 
Reheat,  serve  with  quartered  lemon,  of  hard-boiled  egg,  or 
both. 

109.  Cream  Spinach 

Boil  the  spinach  in  salted  water  as  in  above  recipe,  drain 
and  chop  fine.  Put  two  tablespoons  vegetable  or  dairy  butter 

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80  FOOD  AND  COOKERY 

in  sauce-pan  on  stove,  add  two  tablespoons  flour  and  stir  for 
a  few  minutes;  then  add  one  scant  cup  hot  rich  milk  or  cream; 
adding  one-third  cup  first  and  stirring  smooth;  boil  up,  salt 
to  taste  and  add  chopped  spinach.  Reheat,  serve  with 
quartered  hard-boiled  egg  if  desired.  Other  greens  may  be 
used  instead  of  spinach. 

110.  Boiled  Onions 

Remove  outer  skins  from  one  dozen  small  white  onions; 
put  to  cook  in  just  enough  water  to  make  the  sauce  for  them. 
Put  one  and  one-half  tablespoons  vegetable  or  dairy  butter 
in  sauce-pan,  add  two  tablespoons  flour,  stir  over  fire  for  a 
minute.  Add  one-fourth  cup  cold  water  and  stir  until  smooth ; 
then  add  the  onion  water  to  make  the  sauce  of  the  desired 
thickness,  season  with  salt;  pour  over  the  onions,  reheat, 
and  serve.  Salt  should  be  added  while  cooking.  A  little 
rich  cream  added  last  improves  them. 

111.  Cream  Onions 

Prepare  and  cook  onions  as  in  preceding  recipe,  drain  and 
add  rich  cream  or  cream  sauce;  reheat,  and  serve. 

112.  Stuffed  Bell  Peppers 

6  medium-sized  bell  peppers.  V4  cup  stewed  tomato. 

\Vz  cups  soaked  bread  (pressed  out). 

1  tablespoon  chopped  parsley.          3  tablespoons  browned  flour. 

1M>  tablespoons  vegetable  or  dairy  butter.         1  egg. 

2  tablespoons  chopped  onion.        sage  and  salt. 

Split  four  peppers  through  lengthwise,  remove  the  seeds 
and  stem,  and  drop  them  in  boiling  salted  water  for  three 
minutes;  drain.  Cut  up  two  whole  peppers  into  small  dice 
and  put  into  sauce-pan  with  the  onion,  parsley,  sage  and 
butter,  and  cook  over  the  fire  for  a  few  minutes.  Add  the 
flour  and  stir  smooth.  Add  the  tomato  and  beaten  egg 
and  stir  until  thick  and  smooth;  add  the  soaked  bread 
and  salt  to  taste;  mix  well.  Fill  the  halves  of  peppers 
slightly  rounded,  lay  in  oiled  baking-pan,  pour  over  them 

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FOOD  AND  COOKERY  81 

a  thin  brown  gravy  or  tomato  juice  and  bake  in  a  quick  oven. 
The  moisture  in  pan  will  keep  the  vegetable  from  scorching 
underneath,  as  it  burns  very  easily.  Eight  portions. 

113.  Stewed  Cabbage 

Trim  one  small  cabbage,  turn  into  boiling  salted  water 
(cover  off),  adding  one  small  onion  if  desired.  When  cab- 
bage is  tender,  take  out  onion;  drain  cabbage.  Put  one  and 
one-half  tablespoons  vegetable  or  dairy  butter  in  sauce-pan, 
add  cabbage,  add  three  tablespoons  rich  cream,  stir,  reheat 
well,  and  serve. 

114.  Hot  Slaw 

Trim  and  cut  one  medium-sized  cabbage  into  fine  shreds, 
drop  into  boiling  salted  water  and  cook  until  done;  drain. 
Put  one-half  cup  rich  cream  into  small  vessel  and  bring  to 
boil.  Beat  one  egg,  add  three  tablespoons  lemon  juice;  then 
add  the  boiling  cream,  stir  over  fire  until  slightly  thickened, 
then  remove  from  fire  and  add  two  tablespoons  sugar  and 
salt  to  taste.  Add  the  cabbage,  reheat,  and  serve. 

115.  Browned  Potato 

Boil  medium-sized  peeled  potatoes  in  salted  water  until 
half  done;  drain  and  lay  in  oiled  baking-pan,  sprinkle  lightly 
with  salt,  brush  over  each  potato  with  vegetable  oil  and  cook 
until  nicely  browned  and  thoroughly  done.  Serve  immedi- 
ately. 

116.  Roasted  Potato 

Choose  medium-sized  potatoes;  peel  them  and  lay  in  bak- 
ing-pan, sprinkle  with  a  little  salt  and  dredge  with  flour; 
brush  them  over  the  top  with  an  oiled  brush,  and  pour  on 
water  so  the  potatoes  are  nearly  covered;  set  in  the  oven, 
and  bake  about  one  hour  and  a  quarter  or  more.  The  liquid 
should  cook  down  just  enough  to  leave  a  thin  gravy  to  pour 
over  the  potato  on  dishing  it  up. 

(USE   LEVEL   MEASUREMENTS    FOR   ALL   INGREDIENTS.) 

6 


82  FOOD  AND  COOKERY 

117.  Scalloped  Potato 

Slice  peeled  raw  potatoes  thin;  -put  a  layer  of  sliced 
potatoes  in  oiled  baking-pan,  sprinkle  with  salt  and  flour; 
repeat  the  process  until  the  pan  is  about  three-fourths  full. 
Pour  over  the  potatoes  enough  milk  to  cover  them.  Put 
small  bits  of  vegetable  or  dairy  butter  on  top,  and  bake  until 
thoroughly  done. 

118.  Kentucky  Potato 

Add  finely  chopped  onion  and  parsley  to  each  layer  of  the 
above  scalloped  potatoes;  bake  same  as  the  above  recipe. 
Water  can  be  used  in  place  of  the  milk,  if  desired,  using  a 
little  more  of  the  butter  than  when  milk  is  used. 

119.  Potato  Duchess 

2  cups  hot  mashed  potatoes.  1  egg  yolk. 

1  tablespoon  vegetable  or  dairy  butter. 

salt. 

Boil  the  peeled  potatoes,  drain  and  mash  through  a  potato 
ricer,  and  set  on  edge  of  stove.  Add  the  butter  and  beaten 
yolk;  salt  to  taste,  and  mix  well.  Put  in  pastry  bag  with 
star  tube,  and  press  out  on  oiled  pan  in  large  rose  shapes,  or 
lay  on  board  and  form  into  diamond  or  leaf  shapes.  Brush 
over  with  cream  or  milk;  bake  in  quick  oven. 

120.  Potato  en  Surprise 

Put  the  above  potato  mixture  in  bag,  and  make  round 
potato  borders  on  oiled  baking-sheet,  leaving  a  hollow  in  the 
center;  fill  this  cavity  with  nicely  seasoned  green  peas  or 
spinach;  recover  with  the  potato;  brush  over  with  cream, 
and  bake  same  as  the  above. 

121.  Roasted  Sweet  Potato 

Steam  or  boil  sweet  potatoes  until  skins  can  be  scraped  off 
easily;  lay  in  oiled  baking-pan,  sprinkle  over  salt;  then  brush 
over  each  potato  with  vegetable  oil,  and  bake  in  oven  until 
done  and  a  nice  brown. 

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FOOD  AND  COOKERY  83 

122.  Glazed  Sweet  Potato 

Boil  sweet  potatoes  until  done,  peel  and  cut  into  quarters 
lengthwise,  if  not  too  large.  Lay  them  close  together  in 
oiled  baking-pan,  dust  with  salt  to  season,  then  sprinkle 
sugar  lightly  over  all.  Brush  over  with  vegetable  oil,  and 
brown  nicely  and  evenly. 

123.  Mashed  Sweet  Potato 

Peel  the  potatoes,  steam  or  drop  in  boiling  water  until  done, 
drain,  mash  and  season  with  rich  cream  or  butter  and  salt. 

SALADS  AND  DRESSINGS 

Salads,  composed  chiefly  of  green  tender  vegetables  or 
fruits  and  nuts,  and  served  with  a  dressing,  are  valuable  as 
a  means  of  supplying  fat.  They  are  also  valuable  for  their 
acids  and  mineral  salts,  and  being  made  into  a  variety  of 
dishes  that  are  palatable  and  attractive  looking,  serve  as  an 
appetizer  or*relish. 

124.  Mayonnaise  Dressing 

yolk  of  1  egg.  Ws  tablespoons  or  more  lemon  juice. 

1  cup  olive  or  salad  oil.        Vs  teaspoon  salt. 

Beat  the  yolk,  add  a  half  teaspoon  lemon  juice;  beat  well 
and  add  the  oil  drop  by  drop  to  begin  with,  then  increase  as 
it  gets  started,  adding  now  and  then  a  little  lemon  juice 
to  thin  the  dressing  to  the  proper  consistency.  Ingredients 
should  all  be  cold. 

125.  Boiled  Cream  Dressing 

Vs  cup  cream.  2  tablespoons  lemon  juice. 

2  teaspoons  vegetable  or  dairy  butter.  1  egg. 

1  teaspoon  cornstarch.  salt. 

Heat  the  cream  in  a  double  boiler,  rub  the  starch  smooth 
in  a  little  cold  milk,  and  stir  into  the  boiling  cream;  cover 
and  let  cook  ten  minutes.  Beat  the  egg  and  add  to  it  the 
lemon  juice,  mix  well,  and  pour  all  at  once  into  the  prepared 

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84  FOOD  AND  COOKERY 

cream.  Stir  with  egg  whip  constantly  until  of  the  desired 
thickness;  then  set  into  pan  of  cold  water,  beat  in  the  butter, 
salt  to  taste,  and  let  cool. 

126.  French  Dressing 

H  teaspoon  salt.  3  tablespoons  olive  or  cottonseed  oil. 

Ys  teaspoon  onion  juice.      1  scant  tablespoon  lemon  juice. 

Dissolve  the  salt  in  the  oil  with  spoon;  add  the  ingredients 
in  the  order  given  and  beat  well  with  spoon  to  emulsify  the 
liquids.  Use  immediately. 

127.  Cream  Dressing 

V2  cup  thick  cream.  3  tablespoons  lemon  juice  or  more. 

1  tablespoon  sugar.  salt. 

Whip  cream  until  quite  thick,  add  sugar  and  salt,  then 
lemon  juice. 

SALADS 

128.  Lettuce  and  Tomato 

Arrange  lettuce  leaves  on  a  plate.  Have  a  ripe  tomato 
peeled  and  cooled,  lay  on  the  lettuce,  run  a  sharp  knife 
across  the  middle  of  the  tomato,  cutting  it  nearly  in  two, 
then  crosswise,  so  the  four  quarters  will  fall  back  and  yet 
hold  together  underneath.  Drop  a  spoonful  of  mayonnaise 
dressing  in  the  center  of  the  tomato,  and  serve. 

129.  Poinsettia  Tomato 

Select  small  ripe  tomato;  wash  and  wipe  with  towel.  Take 
sharp-pointed  knife  and  cut  through  the  skin  of  tomato  from 
the  point  of  the  stem  end  back  to  the  flower  end;  then  start 
at  the  same  point  again  and  cut  back,  leaving  the  peel 
between  the  incisions  in  the  shape  of  poinsettia  leaves.  The 
tomato  skin  should  be  divided  in  about  six  or  eight  leaves. 
Run  the  blade  of  a  pen  knife  under  each  leaf  and  pull  it  back, 
until  all  the  leaves  lie  back  on  plate  and  tomato  peeled  in 
center.  Cut  the  tomato  as  in  above  recipe,  and  serve  with 
mayonnaise. 

(USE   LEVEL   MEASUREMENTS   FOR  ALL   INGREDIENTS.) 


FOOD  AND  COOKERY  85 

130.  Stuffed  Tomato 

Pour  boiling  water  on  ripe  tomatoes,  then  pour  it  off 
immediately  and  replace  with  cold  water.  Remove  skins; 
take  medium  small  tomatoes,  hollow  them  out  carefully,  and 
refill  with  finely-diced  cucumber  and  celery  seasoned  with 
grated  onion  and  mayonnaise.  Serve  on  lettuce  leaf. 

131.  Tomato  en  Surprise 

Scald  and  peel  tomato,  cut  off  a  liberal  slice  from  the 
blossom  end  of  tomato,  which  must  be  preserved  to  cover 
again.  Hollow  out  part  of  the  center  of  tomato  and  turn 
upsidedown  in  dish  to  drain.  Cut  asparagus  tips  into  half- 
inch  lengths,  season  with  mayonnaise,  and  refill  the  cavity  in 
tomato,  recover  with  the  tomato  slice,  and  serve  on  lettuce 
leaf. 

132.  Potato  Salad 

iVa  cups  finely  diced  boiled  potatoes.  hard-boiled  egg. 

1  tablespoon  chopped  onion.          parsley. 

Have  the  potato  and  egg  cut  into  small  dice,  mix  all  the 
dry  ingredients  well,  and  season  with  plenty  of  mayonnaise  or 
boiled  dressing.  Serve  on  lettuce  leaf,  sprinkle  with  chopped 
parsley. 

133.  Coleslaw 

Cabbage  should  be  crisp;  cut  through  lengthwise,  then  cut 
each  half  through  the  same  way,  shred  very  fine;  season 
with  grated  or  chopped  onion  and  salt,  and  dilute  with  cream 
dressing  or  mayonnaise. 

134.  Beet  and  Egg 

-:;  cup  diced  boiled  beets.  1  hard-boiled  egg  diced. 

1  teaspoon  chopped  onion. 

Mix  all  ingredients,  and  season  with  mayonnaise  or  boiled 
dressing. 

135.  Combination 

sliced  tomato.  sliced  green  onion, 

sliced  cucumber.  lettuce. 

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86  FOOD  AND  COOKERY 

Mix  all  in  salad  bowl  and  set  on  ice.  Just  before  serving, 
pour  over  the  vegetable  enough  French  dressing  to  season. 
A  little  sweet  bell  pepper  diced  fine  may  be  added,  if  desired. 

136.  Nut  and  Celery  Salad 

1  j  cup  diced,  nutloaf.  1  -j  cup  diced  celery. 

Put  diced  nut  food  in  oven  in  an  oiled  pan,  and  brown 
lightly,  stirring  often;  add  to  diced  celery.  Season  with  very 
little  chopped  onion  and  mayonnaise  or  boiled  dressing. 

137.  Macedoine  Salad 

V&  cup  diced  boiled  potatoes.  V*  cup  diced  boiled  carrots. 

V-i  cup  diced  boiled  turnips.        J/4  cup  cooked  green  peas. 

1  teaspoon  grated  onion. 

Mix  all  ingredients,  and  season  with  mayonnaise  or  boiled 
dressing. 

138.  Bean  Salad 

Vz  cup  cold  boiled  beans.  Vz  cup  diced  celery. 

1  teaspoon  grated  onion.  K  cup  diced  lettuce. 

hard-boiled  egg. 

Mix  all  ingredients,  and  season  with  mayonnaise  or  boiled 
dressing. 

139.  Egg  Salad 

Dice  hard-boiled  eggs,  season  with  mayonnaise  or  boiled 
dressing;  serve  on  lettuce  leaf,  sprinkled  with  chopped 
parsley. 

140.  Water  Lily 

Cut  a  hard-boiled  egg  through  lengthwise,  mash  one-half 
the  yolk  through  a  fine  strainer  onto  a  saucer.  Put  the  other 
half  yoVk  into  a  dish  and  mash  up  with  fork,  add  enough 
boiled  dressing  to  season  well.  Cut  the  white  of  half  an  egg 
lengthwise  so.  as  to  make  five  petals,  arrange  these  on  small 
plate  of  lettuce;  put  the  seasoned  yolk  in  center,  and  sprinkle 
the  crumbed  half  yolk  lightly  over  all. 

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FOOD  AND  COOKERY  87 

141.  Cucumber  Salad 

-.-)  cup  sliced  cucumber.          Vs  cup  thinly  sliced  boiled  potatoes. 

2  teaspoons  chopped  sweet  bell  peppers. 

French  dressing. 

Peel  and  slice  the  cucumbers  very  thin,  put  in  ice  water 
for  half  an  hour,  then  drain  and  wring  out  in  cheesecloth. 
Mix  all  ingredients,  and  serve  on  lettuce  leaf. 

142.  Sweet  Potato  Salad 

1  cup  diced  boiled  sweet  potatoes.  2  stalks  crisp  celery. 

1  teaspoon  each  of  chopped  onion,  sweet  bell  pepper  and  chopped  parsley. 

Mix  all  ingredients  and  season  with  French  dressing.  Serve 
on  lettuce  leaf. 

143.  String  Bean  Salad 

Use  canned  string  beans,  drain  well,  and  season  with 
chopped  onion  diluted  with  French  dressing  or  boiled  cream 
dressing. 

FRUIT  SALADS  AND  SAUCES 
144.  Fruit  Sauce 

%  cup  orange  or  pineapple  juice.         2  tablespoons  lemon  juice. 

V-2  teaspoon  vegetable  or  dairy  butter.         1  egg. 
3  tablespoons  sugar.  1  teaspoon  -cornstarch. 

Put  the  juices,  butter  and  sugar  together  on  stove,  and 
bring  to  a  boil.  Thicken  with  the  starch  diluted  in  cold 
water;  then  pour  it  slowly  into  the  beaten  egg,  stirring 
meanwhile.  Keep  stirring  over  the  fire  until  of  the  desired 
thickness,  but  do  not  boil;  set  in  a  pan  of  cold  water  to  cool. 

145.  Cream  Mayonnaise 

2  tablespoons  lemon  juice.  \V-2  teaspoons  sugar. 

1  egg.        2  tablespoons  thick  cream.         salt. 

Add  sugar  and  salt  to  lemon  juice,  put  on  stove  to  heat; 
beat  egg  light,  add  hot  lemon  juice,  stirring  briskly;  put  on 
stove  again  and  keep  stirring  constantly  until  smooth  and 
quite  thick.  Let  cool,  then  add  cream. 

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88  FOOD  AND  COOKERY 

146.  Lemon  Sauce 

1  cup  \vater.  juice  and  grated  rind  of  one  lemon. 

l\i  cup  sugar.        1  tablespoon  vegetable  or  dairy  butter. 

1  tablespoon  cornstarch.        V*  teaspoon  salt. 

Bring  the  water  and  sugar  to  a  boil,  stir  in  the  cornstarch 
(rubbed  smooth  in  cold  water),  let  cook  a  few  minutes;  then 
add  the  lemon,  butter  and  salt,  and  serve. 

147.  Stuffed  Date  Salad 

Remove  pits  from  well-washed  dates,  and  refill  each  with 
a  half  walnut  meat,  press  together,  put  into  a  salad  bowl, 
and  dilute  with  lemon  juice.  Serve  on  lettuce  leaf  with  a 
tablespoon  of  lemon  sauce  poured  over. 

148.  Fruit  Basket 

Select  medium-sized  well-colored  oranges,  hold  the  orange 
between  the  thumb  and  first  finger,  letting  the  side  of  the 
orange  rest  on  the  table,  while  with  a  small-pointed  sharp 
knife  start  in  the  center  of  the  orange  and  run  the  blade 
point  first  about  two  inches  into  the  center  of  the  orange, 
then  again  in  such  a  manner  that  when  followed  all  the  way 
round  the  orange  will  part  in  two  halves,  leaving  the  edge 
ruffled  with  small  points  of  peel  like  the  teeth  of  a  coarse 
saw.  Run  the  point  of  a  knife  around  each  half  near  the 
peel,  then  with  a  teaspoon  dip  out  the  fruit  in  one  piece. 
Cut  the  orange  center  into  small  cubes,  to  which  add  equal 
quantities  of  diced  bananas  and  pineapple  and  a  few  straw- 
berries. Dilute  with  fruit  sauce;  fill  the  orange  shells,  having 
them  well  rounded  with  the  fruit.  Serve  on  a  white  plate 
with  two  or  three  small  orange  leaves  or  lettuce  leaf 
for  garniture. 

149.  Fruit  and  Nuts 

H  cup  diced  oranges.  '  _•  cup  diced  bananas. 

Vz  cup  diced  pineapple.         chopped  walnuts. 

Mix  the  fruits  and  season  with  fruit  sauce,  dish  up  on  a 
lettuce  leaf  with  chopped  nuts  sprinkled  over  top. 

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FOOD  AND  COOKERY  89 

150.  Crown  Prince  Salad 

Line  a  small  plate  with  crisp  lettuce;  take  three  slices  of 
orange  and  dispose  around  the  side  of  dish;  fill  in  with  sliced 
banana  and  ripe  strawberries.  Pipe  whipped  cream  on  top, 
and  place  one  or  two  red  cherries  on  top. 

151.  Fruit  Salad 

Cut  equal  proportions  of  orange,  pineapple,  banana  and 
mellow  apple  in  medium  small  dice,  season  with  fruit  sauce; 
serve  on  lettuce  leaf.  A  few  ripe  strawberries  in  season 
improves  the  combination. 

152.  Waldorf  Salad 

%  cup  finely  diced  apples.  ¥2  cup  diced  celery. 

V-2  lernon.  chopped  walnuts. 

Mix  the  lemon  with  the  diced  apples  first,  to  keep  them 
from  turning  dark.  When  ready  to  serve,  pour  off  as  much 
lemon  juice  as  possible  from  the  apples.  Mix  the  apples  and 
celery,  add  cream  mayonnaise  to  season.  Serve  on  lettuce 
with  chopped  walnuts  sprinkled  on  top  of  each  order. 

153.  German  Apple  Salad 

Select  small  fine-grained  apples;  core  and  pare,  leaving 
the  skin  in  shape  of  ring  near  the  stem  end  of  apple. 
Remove  some  of  the  inner  portion  of  apple,  being  careful 
not  to  break  the  shell.  Fill  the  cavity  with  equal  quantities 
of  finely  diced  celery  and  apple  seasoned  with  cream  mayon- 
naise. Put  small  lettuce  funnel  in  top,  drop  into  this  a 
teaspoon  of  dressing,  serve  on  apple  leaves  or  lettuce  leaf. 

154.  Raisin  Salad 

l/2  cup  seeded  raisins  sliced.  %  cup  finely  diced  apple. 

Prepare  raisins  first,  then  apples;  mix,  and  season  with 
cream  mayonnaise;  serve  on  lettuce  leaf. 

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90  FOOD  AND  COOKERY 

DESSERTS 

The  most  wholesome  desserts  are  those  furnished  us  by 
nature,  and  which  require  no  preparation,  as  fruits,  either 
fresh,  dried  or  cooked,  and  nuts. 

Fruits  and  grains  combined  make  nice  desserts,  and  may  be 
prepared  in  a  variety  of  ways.  By  the  use  of  vegetable 
gelatin  (agar-agar),  fruit  and  fruit  juices  may  be  molded 
into  attractive-looking  desserts  that  are  toothsome  and  invit- 
ing. Vegetable  gelatin  goes  much  further  than  animal 
gelatin,  and  its  vegetable  origin  guarantees  absolute  freedom 
from  unwholesome  and  diseased  products.  Being  free  from 
any  flavor  of  its  own,  it  requires  much  less  flavoring  material, 
and  "there  is  nothing  about  it  to  suggest  hoofs  and  horns." 

The  body  requires  a  certain  amount  of  sugar  to  keep  it  in 
working  condition.  To  meet  this  demand,  nature  has  made 
provision  in  the  fruits  or  fruit  sugars,  honey,  etc.  There 
are  some  people,  however,  who  cannot  eat  fruit;  for  such  it 
may  be  well  to  take  sugar  in  some  form.  But  as  a  rule,  far 
too  much  sugar  is  ordinarily  used  in  food.  "Sweet  breads, 
sweet  cakes  .  .  .  perpetuate  indigestion  and  make  dyspep- 
tics." However,  when  people  have  been  accustomed  to  the 
use  of  these  things  freely,  sound  judgment  should  be  exer- 
cised in  providing  suitable  dishes  to  take  the  place  of  the 
more  harmful  ones,  ever  remembering  that  "diet  reform 
must  be  progressive."  The  free  use  of  milk  and  sugar  is 
especially  harmful,  and  should  be  avoided.  Their  place  should 
be  supplied  as  far  as  possible  by  preparations  of  fruits,  and 
a  variety  of  grains  served  in  an  appetizing  manner. 

"Rich  cakes,"  the  ingredients  of  which  consist  principally 
of  butter,  sugar,  milk  and  eggs,  are  proverbial  for  the  dissi- 
pating influence  they  have  on  the  system,  in  weakening  the 
blood,  and  lessening  the  power  to  resist  disease.  For  those 
who  desire  a  simple  cake  occasionally,  the  following  recipes 
have  been  prepared;  and  if  followed  carefully,  will  bring  out 
material  that  is  both  light  and  tender,  and  of  attractive 
appearance,  without  the  "gross"  combination  above  men- 


FOOD  AND  COOKERY  91 

tioned.  The  following  recipes  for  cake,  being  free  from  any 
chemical,  should  be  baked  a  little  more  slowly  than  those  in 
which  soda  or  baking-powder  is  used.  A  moderate  oven  for 
layer,  and  a  slow  oven  for  a  loaf,  cake  will  bring  these  cakes 
out  very  light  and  porous. 

155.  Sago  Fruit  Mold 

%  cup  blackberry  juice.  V&  cup  water. 

Ys  cup  sago.  '  14  cup  sugar. 

Wash  the  sago  and  have  it  well  drained,  bring  the  liquid 
and  sugar  to  the  boiling  point  in  a  double  boiler.  Add  sago 
to  the  hot  liquid  and  stir  well;  cover  and  let  steam  until  the 
sago  is  transparent,  then  turn  into  wetted  molds  and  let 
cool.  When  cold  and  set,  turn  out  on  sauce-dish,  and  serve 
with  cream  or  crushed  fruit  sauce. 

156.  Banana  Tapioca  Pudding 

Va  cup  tapioca.  U4  cups  boiling  water. 

%  cup  sugar.        1  thin  slice  lemon.        vanilla  flavor. 

3  well-ripened  bananas.      a  few  grains  salt. 

Soak  the  tapioca  for  one  hour  or  more,  drain  off  the  water, 
if  any,  put  into  a  double  boiler,  pour  over  it  one  and  one- 
fourth  cups  of  boiling  water,  add  sliced  lemon  and  salt,  and 
let  it  steam  until  transparent.  Have  the  bananas  sliced 
quite  thin;  add  the  sugar  and  vanilla  and  let  stand  one-half 
hour.  When  the  tapioca  is  cold,  ad'd  the  bananas,  mix  well, 
but  avoid  breaking  them  up,  and  serve  with  cream.  Other 
fruits  may  be  used  in  place  of  bananas. 

157.  Strawberry  Whip 

1  cup  strawberries.  white  of  1  egg. 

V2  cup  sugar.  1  teaspoon  lemon  juice. 

Choose  well-ripened  strawberries,  wash  them  and  remove 
the  stems,  put  all  the  ingredients  into  a  bowl;  then  beat  with 
a  wire  egg  whip  until  light  and  fluffy,  which  will  take  twenty 
minutes  or  more.  Pile  lightly  on  a  dish,  and  pour  a  border 
of  crushed  fruit  or  red  fruit  juice  unsweetened  around  the 
whip  on  each  dish. 

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92  FOOD  AND  COOKERY 

158.  Pressed  Fruit  Pudding 

canned  blackberries  or  strawberries.  granose  biscuit. 

sugar. 

Lay  the  biscuit  in  baking-pan  in  slow  oven  until  thoroughly 
dried  out,  but  not  browned.  Pour  the  berries  in  colander; 
lay  a  layer  of  biscuit  in  bottom  of  brick-shaped  tin;  dip 
enough  of  the  juice  with  spoon  over  biscuit  to  moisten  them, 
sprinkle  lightly  with  sugar,  then  cover  with  a  layer  of  berries 
about  a  half  inch  deep;  then  repeat  as  before,  having  the 
berries  on  top.  Set  the  pudding  inside  a  larger  pan,  then 
put  a  pan  of  equal  size  as  that  in  which  the  pudding  is  in  on 
top  of  pudding  with  weight;  let  stand  and  press  for  several 
hours,  or  over  night.  When  ready  to  serve,  cut  in  squares 
and  serve  a  teaspoon  of  whipped  cream  on  top. 

159.  Prune  Pudding 

Soak  dried  prunes  over  night.  Cook  them  for  two  or  three 
hours  with  a  few  slices  of  lemon  added  to  give  them  flavor. 
Drain  and  save  the  juice  separately;  put  the  prunes  through 
a  colander  to  remove  the  pits,  sweeten  with  sugar,  if  needed, 
and  flavor  with  vanilla.  Trim  the  crust  off  thinly  from  a 
loaf  of  fruit  bread,  and  cut  into  slices  about  one-half  inch 
thick.  Line  a  granite  baking-pan  with  the  bread,  pour  over 
enough  juice  to  soak  up  the  bread,  cover  with  the  prune  pulp 
about  one-half  inch  deep;  repeat  the  process,  leaving  the 
prune  pulp  for  the  top;  set  into  oven  until  it  gets  just  barely 
heated  through,  so  it  will  set;  cool  and  cut  into  squares,  and 
serve  with  a  teaspoon  of  whipped  cream  on  top. 

160.  Prune  Whip 

Vz  cup  prune  pulp.  whites  of  two  eggs. 

%  cup  sugar  or  less.  few  drops  of  vanilla. 

Prepare  prunes  same'as  for  prune  pudding;  beat  the  whites 
stiff  and  dry,  add  sugar  and  vanilla,  and  beat  again;  then 
fold  in  the  prune  pulp.  Serve  on  sauce-dish  with  a  teaspoon 
of  whipped  cream  on  top. 

(USE   LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


FOOD  AND  COOKERY  93 

161.  Apple  Snow 

2  tart  apples  (%  cup  after  being  cooked).  whites  of  2  eggs. 

V*  cup  sugar.  1  teaspoon  lemon  juice. 

Steam  or  boil  the  apples  with  just  enough  water  to  cook 
them  soft,  mash  through  fine  strainer;  add  sugar  and  lemon 
juice,  and  let  cool.  Beat  the  whites  stiff  and  dry;  fold  in 
the  apples;  serve  on  small  dish  with  a  half  teaspoon  of  red 
jelly  on  top.  Four  portions. 

162.  Cream  Rice  Pudding 

%  cup  uncooked  rice.  2  cups  milk. 

%  cup  rich  cream  or  1  tablespoon  vegetable  or  dairy  butter. 

3  tablespoons  sugar.  vanilla  flavor. 

small  amount  grated  lemon  rind. 

Wash  the  rice  thoroughly,  add  the  milk  and  set  in  a  warm 
oven,  stirring  it  down  occasionally;  the  stirring  is  what  gives 
it  a  nice  creamy  consistency;  when  the  rice  is  nearly  done, 
then  add  the  sugar,  lemon  rind,  cream  or  butter  and  vanilla 
flavor  and  keep  stirring  until  the  rice  rises  from  the  bottom 
and  looks  creamy,  and  is  thoroughly  done;  then  remove  from 
oven,  sprinkle  lightly  with  sugar,  and  when  partly  cool, 
brown  on  top  grate  in  a  good  oven.  A  few  seedless  raisins 
added  in  cooking  is  nice.  For  five. 

163.  Apple  and  Raisin  Pudding 

Sprinkle  the  bottom  of  oiled  baking-dish  with  layer  of 
rolled  zwieback  about  one-fourth  inch  deep;  then  lay  a  layer 
of  sliced  tart  apples,  sprinkle  over  the  grated  rind  of  half  a 
lemon  (for  small  pudding),  add  sugar  to  taste;  then  sprinkle 
over  small  layer  of  washed  sultana  raisins,  add  a  little  vege- 
table or  dairy  butter;  then  add  another  thin  layer  of  crumbs 
and  apple.  Sugar  the  top  to  season,  add  small  bits  of  vege- 
table or  dairy  butter  and  bake  with  a  pan  over  the  top  until 
about  half  done,  then  remove  pan  and  finish  to  a  nice  brown. 

164.  Lemon  Snow 

%  cup  water.  Ys  cup  sugar. 

2  tablespoons  lemon  juice.        2  tablespoons  cornstarch. 

•white  of  1  egg.        pinch  of  salt. 

(USE  LEVEL   MEASUREMENTS   FOR  ALL   INGREDIENTS.) 


94  FOOD  AND  COOKERY 

Heat  the  water  and  sugar  to  boiling,  stir  in  the  cornstarch 
(rubbed  smooth  in  a  little  cold  water),  let  boil  a  few  min- 
utes; then  add  pinch  of  salt  and  lemon  juice,  mix  well,  and 
pour  it  in  a  stream  into  the  beaten  white  of  egg,  beating  as 
it  runs  in.  Pour  into  wetted  molds,  let  cool,  then  turn  out 
on  dish,  and  serve  with  cream  or  the  following  custard  sauce. 
Five  portions. 

165.  Custard  Sauce 

1  egg  yolk.  %  cup  milk. 

2  teaspoons  sugar.        few  drops  vanilla.         salt. 

Heat  the  milk,  sugar  and  a  few  grains  salt  in  a  double 
boiler;  when  hot,  stir  a  little  of  it  into  the  yolk  and  mix 
well,  then  pour  the  yolk  mixture  into  the  hot  milk  and  con- 
tinue stirring  until  it  thickens  slightly,  this  will  take  only  a 
few  moments.  As  soon  as  the  custard  is  sufficiently  cooked 
(when  it  sticks  lightly  onto  a  silver  spoon  when  dipped  into 
it),  remove  it,  and  set  dish  in  pan  of  cold  water.  Add 
vanilla  flavor. 

166.  Blanc  Mange 

1  cup  rich  milk.  2  tablespoons  cornstarch. 

1  tablespoon  sugar.  white  of  1  egg. 

few  grains  salt.        vanilla. 

Put  milk  in  double  boiler,  and  when  boiling  hot,  add  sugar 
and  salt,  and  stir  in  the  cornstarch  (rubbed  smooth  in  a  little 
cold  milk),  cover  and  let  cook  fifteen  minutes.  Beat  the 
white  of  egg  stiff,  then  pour  the  hot  mixture  into  the  beaten 
white  same  as  for  lemon  snow,  adding  a  few  drops  of  vanilla. 
Turn  into  wetted  moulds,  and  serve  with  cream  or  custard 
sauce. 

167.  Strawberry  Flummery 

Use  recipe  for  blanc  mange,  when  cold,  dish  up  in  glasses 
with  crushed  strawberries  poured  over. 

168.  Cream  Tapioca 

V6  cup  pearl  tapioca.  2V6  cups  milk. 

J/3  cup  sugar.         2  eggs,  separated.        rind  of  half  a  lemon. 

salt.        lemon  or  vanilla  flavor. 

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FOOD  AND  COOKERY  95 

Soak  the  tapioca  one  hour  in  water  to  cover,  drain  and  add 
to  milk  and  cook  in  double  boiler  until  the  tapioca  is  trans- 
parent. Add  half  of  the  sugar  to  the  milk  and  half  to  the 
yolks  slightly  beaten  and  salt;  pour  the  hot  mixture  slowly 
onto  the  yolks,  mix  well;  return  to  double  boiler  and  cook 
until  it  thickens.  Remove  from  the  fire  and  add  white  of 
eggs  beaten  stiff,  flavor  and  chill.  . 

169.  Floating  Island 

%  cup  milk.  2  teaspoons  sugar. 

1  egg.  few  drops  vanilla.  salt. 

Heat  the  milk,  and  when  boiling  hot,  pour  a  little  of  it  into 
the  beaten  yolk,  stirring  well;  then  pour  the  yolk  mixture 
into  the  milk,,  and  stir  over  the  fire  for  a  moment,  until  it 
begins  to  thicken  a  little,  and  the  egg  sticks  in  a  thin  coat 
onto  a  silver  spoon  when  dipped  into  it.  Add  a  few  drops  of 
vanilla,  pour  into  sauce-dishes,  and  let  cool. 

Beat  the  white  stiff,  add  one  teaspoon  sugar  and  lemon 
flavor,  and  beat  again.  Have  a  pan  of  boiling  water,  drop  a 
large  tablespoon  of  the  beaten  white  into  the  boiling  water, 
let  cook  a  minute,  then  turn  it  over;  lift  out  with  skimmer 
and  lay  on  the  prepared  custard  in  center  of  dish.  Put  a 
tiny  bit  of  red  jelly  on  top  of  the  white,  and  serve. 

170.  Dutch  Apple  Pudding 

Peel  medium-sized  apples  and  cut  them  into  eighths, 
remove  the  seeds,  and  roll  the  pieces  in  powdered  sugar. 
Take  the  cake  mixture  for  walnut  loaf  cake  (omit  the  wal- 
nuts) ;  pour  in  baking-pan,  and  press  the  apples  down  in  the 
batter  in  rows  a  little  distance  apart.  Bake  same  as  for 
cake;  cut  in  squares  when  cool,  and  serve  with  lemon  sauce. 

171.  Bread  Pudding 

iVz  cup  stale  bread  cubes.  2  cups  milk. 

1  large  egg.  Vi  cup  sugar.  few  grains  salt. 

vegetable  or  dairy  butter.        vanilla  flavor. 

Spread  the  bread  thinly  with  the  butter;  cut  bread  into 
small  dice  and  put  into  baking-pan.  Beat  the  egg  and  sugar, 

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96  FOOD  AND  COOKERY 

add  a  few  grains  of  salt,  the  vanilla  and  the  milk ;  mix  well. 
Pour  over  the  bread,  and  let  stand  for  an  hour;  then  bake 
until  set.  A  few  seedless  raisins  added  makes  a  nice  com- 
bination. 

172.  Vegetable  Gelatin 

Put  one-ounce  package  of  agar-agar  to  soak  in  warm 
water  for  twenty  minutes";  drain  well,  and  put  into  a  kettle, 
to  which  add  one  quart  of  boiling  water.  Let  it  boil  for 
about  ten  minutes  after  boiling  begins,  or  until  clear.  Strain 
through  cheesecloth  or  strainer,  and  it  is  ready  for  use.  One 
ounce  will  solidify  three  quarts  of  liquid,  inclusive  of  the 
water  in  which  the  gelatin  is  cooked. 

173.  Orange  Jelly 

1V4  cups  orange  juice.  %  cup  water. 

%  cup  sugar.  scant  %  cup  lemon  juice. 

1  cup  vegetable  jelly. 

Mix  all  the  cold  ingredients,  add  the  vegetable  jelly,  mix 
well;  pour  into  wetted  molds  immediately,  and  let  set. 
When  cold,  turn  out,  and  serve  with  a  little  red  fruit  juice 
around  each  mold. 

174.  Lemon  Jelly 

V-2  cup  lemon  juice.  %  cup  sugar. 

1  cup  water.  %  cup  vegetable  jelly. 

Dissolve  the  sugar  in  the  water  and  lemon  juice;  add  jelly, 
and  mix  well.  Pour  into  wetted  molds  same  as  orange  jelly. 

175.  Berry  Mold 

ll/2  cups  strawberry  or  blackberry  juice.         Vn  cup  lemon  juice. 
Va  cup  sugar.  1  cup  vegetable  jelly. 

Mix  all  ingredients  and  mold  immediately. 

PIES 

176.  Plain  Pastry 

\Vz  cups  pastry  flour.  Vz  cup  crisco. 

'•_•  teaspoon  salt.  4  tablespoons  water. 

Sift  the  flour  and  salt  into  mixing  bowl;   cut  crisco  into 

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FOOD  AND  COOKERY  97 

flour  with  fork;  fingertips  may  be  used  to  finish  blending 
materials.  Add  the  water  slowly,  and  mix  through  dry 
ingredients.  Form  lightly  and  quickly  with  hand  into  dough. 
Use  light  motion  in  handling  rolling-pin  and  roll  from  center 
outward.  One  large  pie. 

177.  Beaten  Oil  Crust 

2  cups  pastry  flour.  1  scant  half  cup  oil. 

Vs  cup  cold  water.  V&  teaspoon  salt. 

Sift  the  flour  and  salt  into  a  mixing_bowl,  add  half  of  the 
water  to  the  oil,  and  beat  until  it  thickens,  making  a  present 
emulsion;  beat  in  the  remaining  water,  and  when  mixed  well, 
pour  all  at  once  on  the  flour;  draw  in  the  flour  from  the  sides 
of  the  bowl  with  a  large  spoon,  turn  out  on  a  floured  board, 
and  work  together,  handling  as  little  as  possible. 

178.  Flake  Pastry 

2  cups  pastry  flour.  %  cup  crisco. 

Vz  teaspoon  salt.  1  tablespoon  lemon  juice. 

1  egg.        2V2  tablespoons  water. 

Sift  the  flour  and  salt  into  bowl,  cut  in  crisco  with  fork 
same  as  for  plain  pastry;  beat  egg,  add  lemon  juice  and 
water.  Mix  same  as  for  plain  pastry,  using  the  egg  mixture 
for  the  wetting. 

179.  Crust  Shells 

Roll  out  either  of  the  above  pastries  to  cover  pie-tin,  press 
well  down  into  tin;  then  press  off  surplus  edge  around  the 
rim;  prick  with  fork  on  bottom  and  sides  to  keep  the  crust 
from  blistering.  Bake  in  good  oven  to  a  light  brown. 

180.  Apple  Pie 

Roll  out  and  line  a  pie-tin  with  crust,  sprinkle  a  little  flour 
in  the  bottom,  mixed  with  a  little  sugar.  Fill  the  plate  with 
sliced  or  chopped  tart  apples,  rounding  it  up  a  little;  dust 
with  flour.  Add  one  teaspoon  vegetable  or  dairy  butter  to 
each  pie;  sprinkle  over  about  one-half  cup  of  sugar  or  less, 

(USE   LEVEL   MEASUREMENTS   FOR  ALL   INGREDIENTS.) 

7 


98  FOOD  AND  COOKERY 

according  to  the  tartness  of  the  apple  and  the  size  of  the  pie. 
Run  a  wet  brush  around  the  edge  of  the  crust.  Roll  out  a 
top  crust,  perforate  with  fork  or  knife,  lay  on  top  and  press 
edges  together,  trim,  and  mark  by  pressing  the  teeth  of  a 
table  fork  down  on  rim  of  crust  all  the  way  around.  Brush 
over  with  cream  or  egg  yolk  and  milk,  and  bake  in  medium 
oven. 

181.  Prune  Pie 

Remove  the  stones  from  cooked  prunes  slightly  sweetened; 
roll  out  bottom  crust  same  as  for  apple  pie;  add  the  stoned 
prunes,  one  tablespoon  lemon  juice,  one  teaspoon  vegetable 
or  dairy  butter,  and  one-fourth  cup  sugar  or  more,  cover 
with  top  crust,  and  bake  same  as  apple  pie. 

182.  Strawberry  Pie  A 

Wash  and  stem  ripe  strawberries;  roll  them  in  powdered 
sugar,  and  fill  a  crust  shell;  cover  with  whipped  cream;  cut 
and  serve. 

183.  Strawberry  Pie  B 

Fill  a  crust  shell  with  strawberry  whip,  as  given  in  recipe 
No.  157;  cut  and  serve. 

184.  Raisin  Pie 

1%  cups  seedless  sultana  raisins.  2  cups  water. 

1  tablespoon  lemon  juice.  1  tablespoon  cornstarch. 

1  teaspoon  vegetable  or  dairy  butter.       Vx  cup  sugar. 

Soak  the  raisins  over  night,  drain;  add  the  water  and  bring 
to  a  boil.  Sift  the  sugar  and  starch  together  thoroughly  and 
add  to  the  raisins  and  let  boil  for  a  few  minutes;  add  pinch 
of  salt  and  let  cool.  Line  a  pie-tin  with  crust,  add  raisins, 
lemon  juice  and  butter,  cover  with  top  crust  and  bake  same 
as  for  apple  pie.  One  large  pie. 

185.  Pumpkin  Pie 

lYt  cups  canned  pumpkin.  1  cup  milk. 

1  egg.        Vs  cup  sugar.        2  tablespoons  molasses. 

1  tablespoon  light  browned  flour. 

1  teaspoon  vegetable  or  dairy  butter  or  a  little  cream. 

vanilla  flavoring  if  desired. 

%  teaspoon  salt. 

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FOOD  AND  COOKERY  99 

Beat  the  egg;  add  the  molasses,  salt,  cream  or  butter,  and 
the  sugar  (mixed  with  the  flour) ;  beat  well.  Add  the  pump- 
kin and  mix  well,  then  stir  in  the  milk  and  a  little  flavoring; 
and  when  thoroughly  mixed,  pour  into  a  pie-tin  which  has 
been  lined  with  pie  crust,  and  bake  until  set.  If  one  table- 
spoon cornstarch  is  sifted  with  the  sugar,  the  egg  may  be 
omitted,  if  desired.  One  large  pie. 

186.  Pumpkin  Pie  Without  Milk 

Ws  cups  pumpkin.  2  eggs. 

%  cup  sugar.  3  tablespoons  molasses. 

1  tablespoon  light  browned  flour.        Vs  teaspoon  salt. 

%  cup  water.      little  vanilla  flavor  if  desired. 

1  teaspoon  vegetable  or  dairy  butter. 

Beat  the  eggs,  mix  all  the  ingredients  thoroughly;  lastly, 
stir  in  the  water,  mix  well,  and  pour  into  a  crust-lined  pie- 
tin,  and  bake  same  as  the  above. 

187.  Lemon  Pie 

1  large  cup  sugar.  1%  cups  water. 

4  tablespoons  cornstarch.         1  egg.          rind  of  1  lemon. 

3  tablespoons  lemon  juice.  V±  teaspoon  salt. 

2  tablespoons  vegetable  or  dairy  butter. 

Sift  the  sugar  and  starch  together  into  a  granite  sauce- 
pan; pour  the  water  boiling  over  these  while  stirring,  and 
let  boil  until  thick  and  clear.  Separate  the  yolk  from  the 
white,  beat  the  yolk,  and  stir  a  little  of  the  hot  mixture 
into  the  yolk;  then  stir  the  yolk  into  the  hot  mixture,  stirring 
briskly;  add  the  lemon  rind,  butter,  salt  and  lemon  juice. 
Pour  into  a  crust  shell.  Make  a  meringue  of  the  beaten 
white  of  egg,  two  tablespoons  sugar,  and  a  few  drops  lemon 
flavor;  spread  over  pie  and  brown  lightly. 

188.  Cream  Pie 

2  cups  rich  milk.  Vs  cup  sugar. 

4  tablespoons  flour.         2  eggs.         few  grains  salt, 
vanilla  flavor. 

Sift  the  flour  and  sugar  together  into  a  sauce-pan;  when 
the  milk  is  boiling  hot,  pour  it  over  these  while  stirring; 

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100  FOOD  AND  COOKERY 

return  it  to  double  boiler  and  let  cook  for  ten  minutes,  or 
until  thick.  Separate  the  eggs;  beat  the  yolks,  and  stir  into 
them  a  little  of  the  hot  mixture;  then  stir  the  yolks  into  the 
hot  mixture  and  let  cook  a  few  minutes;  add  salt  and  vanilla, 
beat  well,  and  pour  into  crust  shell.  Make  a  meringue  of  the 
whites  and  two  tablespoons  sugar,  and  brown  lightly  same 
as  for  lemon  pie. 

189.  Fruit  Tarts 

Use  flake  pastry,  roll  out  thin,  and  cut  with  large-sized 
cutter  or  bowl,  fit  into  muffin  pans,  prick  with  fork,  and 
bake  to  nice  brown.  Cook  down  apple,  peach  or  quince 
sauce  in  oven;  when  of  a  nice  consistency,  let  cool,  and  fill 
the  tart  shells,  slightly  rounding;  serve  on  small  plate. 

CAKES 

General  Rules 

1.  Sift  the  flour  once,  before  measuring. 

2.  Line  the  bottom  of  tins  with  manila  paper,  or  oil  the  tins 
and  dust  them  lightly  with  flour;   turn  them  over  and  tap 
them  against  the  flour  board  to  shake  out  all  surplus  flour. 

3.  Use  accurate  measurements. 

4.  Have  the  oven  heated  and  the  drafts  closed. 

5.  Remove  the  cake  from  the  oven  as  soon  as  it  is  done 
(longer  cooking  dries  it  out).     To  test  it:  when  about  done, 
touch  gently  with  the  finger,  if  it  does  not  respond  to  a  light 
pressure  of  the  finger,  close  the  oven  gently,  and  let  bake 
until  there  is  a  slight  spring  in  the  crust  when  pressed  gently 
with  the  finger.     Leave  the  cake  in  tins  for  ten  minutes  after 
taking  them  out  of  the  oven. 

190.  Layer  Cake 

4  eggs.  -'.•!  cup  sugar. 

1%  cups  sifted  pastry  flour.  1  tablespoon  water. 

1  tablespoon  melted  crisco.  pinch  of  salt. 

lemon  or  vanilla  flavor. 

Break  the  eggs  (whole)  into  a  round-bottomed  mixing 
bowl  (three-  or  four-quart  size),  add  the  water  and  sugar 

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FOOD  AND  COOKERY  101 

and  set  the  bowl  into  a  shallow  pan  of  hot  water  on  stove, 
and  beat  continuously  and  briskly  until  the  eggs  are  quite 
light  and  frothy  and  blood  warm;  then  set  the  bowl  on  table, 
and  beat  until  cold  and  so  light  that  the  batter  will  pile 
slightly  when  it  drops  from  batter  whip.  Add  the  flavoring, 
then  sprinkle  the  sifted  flour  over  the  surface  and  fold  in 
lightly  with  large  spoon;  sprinkle  over  the  crisco  and  mix 
lightly;  then  pour  into  two  paper-lined  or  oiled  tins,  and  bake 
in  a  medium  oven  for  ten  to  twelve  minutes. 

191.  Plain  Loaf  Cake 

Oil  sides,  and  line  the  bottom  of  brick-shaped  tin  (bread 
tin)  with  paper,  and  fill  half  or  two-thirds  full  of  layer-cake 
mixture,  bake  in  medium  slow  oven;  when  done,  remove  the 
paper  from  bottom  and  serve. 

192.  Walnut  Loaf  Cake 

2  eggs  separated.  scant  %  cup  sifted  pastry  flour. 

1  teaspoon  melted  crisco.  Vs  teaspoon  lemon  juice. 

Vz  cup  sugar.  lemon  or  vanilla  flavor. 

pinch  of  salt.    J/4  cup  chopped  walnuts. 

Add  the  flavor  and  a  few  grains  salt  to  yolks,  and  beat 
with  Dover  beater  until  light  and  lemon  colored;  add  the 
crisco  and  one-fourth  cup  sugar,  mix  with  spoon,  add  enough 
of  the  flour  to  make  a  medium-thin  batter.  Beat  the  whites 
stiff  and  dry,  sprinkle  in  the  remaining  one-fourth  cup  sugar 
and  the  lemon  juice,  and  beat  a  few  hard  strokes;  then  pour 
the  yolk  batter  into  the  beaten  whites,  and  fold  it  in  by  run- 
ning a  large  spoon  down  the  side  of  the  bowl  through  the 
center  and  lift  it  up,  letting  the  batter  drop  back  into  the 
bowl;  repeat  until  blended,  but  do  not  stir.  Sprinkle  the 
balance  of  flour  over  batter,  add  the  walnuts  and  fold  in 
lightly;  when  blended,  pour  into  oiled  brick-shaped  tin,  and 
bake  in  medium  slow  oven  for  twenty  to  thirty  minutes. 
Floured  seedless  raisins  may  be  substituted  in  the  place  of 
walnuts,  or  it  may  be  baked  plain,  if  desired. 

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102  FOOD  AND  COOKERY 

193.  Jelly  Roll 

Line  a  baking-pan  with  manila  paper;  take  layer-cake 
mixture,  spread  on  paper  about  one-half  inch  deep,  and  bake 
on  the  top  grate  in  a  quick  oven.  Lay  a  sheet  of  manila 
paper  on  table,  sprinkle  lightly  with  sugar;  then  as  soon  as 
the  cake  is  done,  turn  bottomside  up  upon  the  sugared  paper, 
and  carefully  remove  the  paper  from  bottom  of  cake.  Spread 
cake  with  red  jelly,  then  take  hold  of  the  edge  of  the  paper 
with  fingers  and  roll  the  cake  into  a  roll  with  the  sugared 
paper  around  to  hold  it  together  until  cold. 

194.  Lady  Fingers 

1  cup  sifted  flour.  Vz  cup  sugar. 

3  yolks.  3  whole  eggs.  lemon  flavor, 

pinch  salt.  ^ 

Put  the  eggs  and  sugar  into  a  round-bottomed  bowl  and 
set  in  a  shallow  pan  of  hot  water  on  edge  of  stove  and  beat 
until  the  mixture  is  light  and  foamy  and  a  blood  warm;  then 
remove  from  the  fire  and  beat  until  cold  and  thick.  This 
mixture  must  be  very  light,  and  so  thick  that  it  will  pile 
nicely  when  it  drops  from  the  batter  whip.  Add  the  flavor, 
then  sift  the  flour  again  over  the  mixture  and  fold  in  lightly 
with  large  spoon.  Put  into  bag  with  lady-finger-tube  and 
press  out  on  a  paper-lined  baking-pan  about  one  and  one-half 
inches  in  length,  and  about  the  size  of  a  pencil  or  crayon  in 
circumference,  leaving  a  little  space  between  each.  Dust 
over  thickly  with  powdered  sugar  and  bake  on  the  top  grate 
of  a  quick  oven  to  a  light  brown  color,  then  remove  from 
oven.  When  they  are  cooled,  turn  paper  upside  down  on 
table,  wet  the  paper  with  cold  water  on  the  bottom  side  then 
turn  rightside  up  again;  then  remove  cakes  and  stick  them 
together. 

195.  Vanilla  Wafers 

1  egg.  %  cup  sugar. 

M>  cup  refined  cottonseed  oil.  \Vz  cups  flour. 

Yz  teaspoon  or  more  vanilla.        pinch  of  salt. 

Break  the  egg  into  a  small  round-bottomed  bowl;  beat  with 
Dover  egg-beater  until  fairly  light,  then  pour  the  oil  in  slow 

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FOOD  AND  COOKERY  103 

stream  into  the  egg,  beating  meanwhile,  this  emulsifies  the 
oil.  Then  add  the  sugar  and  beat  until  creamy,  then  fold  in 
the  one  and  one-half  cups  sifted  pastry  flour,  using  a  table- 
spoon; turn  out  on  well-floured  board,  roll  out  gently  into  a 
fourth-inch  thickness,  cut  with  small  biscuit  cutter,  lay  in 
baking-pan,  and  bake  on  top  grate  of  quick  oven  until  a  light 
brown  color. 

196.  Boiled  Frosting 

1  cup  sugar.  %  cup  water, 

whites  of  2  eggs.  flavor. 

Dissolve  the  sugar  in  the  water,  and  continue  to  stir  until 
it  boils;  then  let  boil  undisturbed  until  a  long  hair-like  thread 
will  hang  from  the  spoon  when  dipped  in  the  syrup  and  lifted; 
then  pour  it  in  a  slow  stream  on  the  beaten  whites,  beating 
as  it  is  poured  in;  add  flavor  and  beat  until  light  and  creamy 
and  cold  enough  to  spread  on  cake. 

197.  Plain  Icing 

Add  confectioner's  sugar  (powdered  sugar)  to  small  amount 
of  light-colored  fruit  juice, — pineapple,  pear  and  lemon,  or 
lemon  juice  diluted  with  a  little  water;  stir  in  enough  sifted 
sugar  to  form  consistency  to  spread  easily  on  cake.  This 
icing  will  not  dry  out  as  quickly  as  boiled  icing,  and  it  forms  a 
crust  over  surface  very  readily. 

198.  Ornamental  Frosting 

Put  the  whites  of  two  eggs  into  bowl  and  beat  them  stiff 
and  dry.  The  success  of  the  frosting  depends  entirely  on 
the  steady,  brisk  whipping  between  the  additions  of  sugar. 
Add  one  tablespoon  sifted  confectioner's  sugar,  and  whip  for 
three  minutes;  then  add  another  tablespoon  of  sugar  and 
whip  as  before.  After  the  third  spoonful  has  been  added, 
add  one-fourth  teaspoon  lemon  juice  and  whip  briskly  again, 
always  bearing  in  mind  that  the  success  of  the  frosting 
depends  on  the  whipping  rather  than  the  amount  of  sugar 
used. 

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104  FOOD  AND  COOKERY 

When  the  frosting  is  of  a  consistency  to  spread  nicely; 
cover  the  cake  and  let  harden  a  little.  Keep  the  bowl  covered 
with  a  cloth  wrung  out  of  water  to  prevent  a  crust  from 
drying  on,  and  thus  clog  the  pastry  tube.  Put  a  small  amount 
of  frosting  in  pastry  bag;  or  a  small  paper  funnel,  and  put 
on  all  lettering,  etc. ;  a  little  more  sugar  may  need  to  be 
added  for  making  the  leaves  and  roses  for  decoration. 

199.  Strawberry  Filling 

1  cup  crushed  strawberries.  Vz  cup  heavy  cream, 

sugar  to  taste. 

Whip  the  cream  and  fold  in  the  sweetened  and  crushed 
berries,  spread  between  cakes. 

200.  Orange  Filling 

1  large  well-colored  orange.  1  lemon. 

1  cup  sugar.  3  tablespoons  flour. 

1  egg.          salt. 

Grate  the  orange  and  press  out  juice,  and  of  lemon  also; 
put  into  cup  and  add  enough  water  to  make  the  cup  full. 
Sift  the  flour  and  sugar  together,  add  to  the  egg  beaten 
slightly,  and  enough  of  the  liquid  to  stir  smooth,  add  pinch 
of  salt  and  balance  of  liquid  and  put  on  the  fire  and  stir  con- 
stantly until  it  thickens;  then  let  cool  and  spread  between 
layers. 

201.  Lemon  Filling 

juice  and  rind  of  1  large  lemon.  1  cup  powdered  sugar. 

2  eggs.  pinch  of  salt. 

Beat  eggs,  add  juice  and  rind  of  lemon  and  sugar;  stir  over 
fire  until  it  thickens,  let  cool  and  spread  between  layers. 


TOASTS  AND  BREAKFAST  DISHES 

Toasts  are  especially  nice  for  breakfast.     They  are  a  light 
food,  yet  appetizing  and  nourishing. 

202.  Strawberry  Toast 

Bring   fresh   strawberries    to    boiling   point   with  enough 

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FOOD  AND  COOKERY  105 

sugar  to  sweeten.  When  done,  dip  a  piece  of  zwieback  into 
juice  to  soften  a  little,  lay  the  toast  on  a  platter  and  cover 
well  with  strawberries,  pour  a  spoonful  of  juice  over  all,  and 
serve.  The  juice  may  be  thickened  a  little  with  cornstarch, 
if  desired,  before  dishing  up. 

203.  Cream  Toast 

Moisten  zwieback  in  hot  cream;  lay  on  platter;  pour  a 
spoonful  more  of  cream  over  it,  and  serve. 

204.  Prune  Toast 

Rub  well-cooked  prunes  through  fine  colander,  add  enough 
of  the  prune  juice  to  make  it  of  the  consistency  to  spread  on 
toast  and  not  run  off;  reheat,  and  dip  a  slice  of  zwieback  in 
hot  milk  or  prune  juice  to  soften,  lay  on  platter,  and  cover 
with  the  prune  pulp. 

205.  Cream  Peas  on  Toast 

%  cup  green  pea  pulp.  V<.  cup  thin  cream, 

salt  to  taste. 

Bring  peas  to  boil,  drain  off  liquor;  mash  the  peas  through 
colander,  having  them  separate  from  the  liquid  in  which  they 
were  heated,  add  the  hot  cream  and  salt  to  taste.  Reheat; 
dip  a  piece  of  zwieback  in  milk  to  soften,  lay  on  a  platter, 
and  cover  with  cream  peas,  which  should  be  thick  enough 
not  to  run  off. 

206.  Walnut  Lentils  on  Toast 

%  cup  lentil  puree.  Vz  cup  or  more  thin  cream. 

V\  cup  ground  walnuts.  salt  to  taste. 

Cook  lentils  well  done,  drain  and  mash  through  colander, 
moisten  with  the  hot  cream,  salt  to  taste,  add  walnuts; 
reheat,  and  dish  up  as  cream  peas  on  toast. 

207.  Sultana  Toast 

Dip  toasted  triscuit  in  hot  cream,  lay  on  platter;  cover 
with  large  spoonful  of  stewed  raisins,  and  place  a  spoonful  of 
whipped  cream  on  top. 

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106  FOOD  AND  COOKERY 

208.  Tomato  Toast 

Dip  a  slice  of  zwieback  in  hot  milk  or  tomato  juice,  lay  on 
platter,  and  cover  with  a  spoonful  of  cream  tomato  sauce. 

209.  Nut  and  Potato  Hash 

2  cups  small  diced  cold  boiled  potatoes.  Ya  cup  hot  milk. 

1 ' :.'  tablespoons  chopped  onion.  Ya  cup  diced  nut  cero. 

lYa  tablespoons  vegetable  or  dairy  butter. 

1  tablespoon  light  browned  flour,    salt. 

sprinkle  sage. 

Put  one  tablespoon  of  butter,  the  onion,  sage  and  browned 
flour  in  small  sauce-pan,  and  stir  over  the  fire  for  a  moment, 
add  a  small  quantity  of  the  milk  and  stir  smooth,  add  the 
balance  of  the  milk  and  boil  up;  salt  to  taste  and  add  the  nut 
food  to  gravy.  Sprinkle  the  potatoes  with  a  little  salt;  then 
pour  over  them  the  hot  mixture  and  mix  lightly;  put  in  oiled 
baking-pan,  sprinkle  a  little  cream  or  one-half  tablespoon 
vegetable  butter  over  top,  and  bake  to  a  light  brown  color. 
Vegetable  stock  or  hot  water  may  be  used  instead  of  milk  if 
desired,  adding  a  little  rich  cream  to  the  roux. 

210.  Scrambled  Egg  with  New  Tomato 

Scald  and  peel  two  medium-sized  ripe  tomatoes.  Cut  them 
into  quarters,  put  on  stove  in  small  covered  sauce-pan,  add  a 
little  salt  and  bring  to  good  boil,  turn  them  into  a  colander 
and  drain  off  the  juice;  then  add  one  teaspoon  vegetable  or 
dairy  butter  and  reheat.  Have  skillet  oiled;  when  hot,  break 
in  two  eggs,  stir  quickly  so  they  will  cook  evenly;  when  they 
are  soft  cooked,  add  the  tomatoes,  mix  lightly,  and  serve 
immediately. 

211.  Steamed  Rice 

lYa  cups  cold  water.  V»  cup  rice. 

1  -  teaspoon  salt. 

Wash  the  rice  in  several  waters,  put  into  the  inner  cup  of 
double  boiler,  add  salt  and  water,  and  put  on  stove,  bringing 
to  a  boil;  let  it  continue  to  boil  slowly  until  the  water  is 
reduced  so  the  rice  is  dry;  then  set  it  into  the  outer  boiler 
and  let  steam  forty  minutes.  If  a  double  boiler  is  not  at 

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FOOD  AND  COOKERY  107 

hand;  let  the  rice  cook  down  as  above,  and  set  on  the  back 
of  the  stove  to  dry  out,  having  the  sauce-pan  well  covered. 

212.  Browned  Rice 

Vz  cup  of  rice.  lYs  cups  cold  water. 

Vz  teaspoon  salt. 

Brown  the  rice  in  a  small  pan  on  the  top  of  the  stove  or  in 
a  hot  oven,  stirring  so  it  will  not  burn,  until  a  light  golden 
brown;  put  into  the  inner  part  of  a  double  boiler,  add  the 
water  and  salt  and  set  on  the  stove,  let  boil  until  the  rice 
appears  dry  and  the  liquid  is  all  evaporated;  then  set  into  the 
outer  boiler  to  steam  thirty  minutes  to  one  hour. 

213.  Mashed  Potato  Cakes 

Take  the  Duchess  potato  mixture,  No.  119;  roll  out  with 
knife  into  small  round  cakes,  mark  on  top  with  knife,  lay  in 
oiled  baking-pan,  brush  over  with  cream  and  bake  on  the  top 
grate  in  a  hot  oven  to  a  nice  brown. 

214.  Creamed  Potato 

2  cups  chopped  cold  boiled  potatoes.  salt. 

1  cup  cream,  or  1  tablespoon  vegetable  or  dairy 

butter  added  to  1  cup  milk. 

Put  the  cream,  or  milk  and  butter,  on  the  fire,  and  when  it 
comes  to  a  boil,  add  the  potatoes  with  salt  to  taste,  let  them 
simmer,  stirring  now  and  then  until  they  are  creamy  and 
begin  to  thicken;  then  put  them  on  the  top  grate  of  a  medium 
oven  to  brown  lightly. 

215.  Stuffed  Baked  Potato 

Bake  medium-sized  smooth  potatoes;  when  done,  cut  them 
in  two  lengthwise,  remove  the  mealy  potato  with  spoon, 
season  with  cream  and  salt;  refill  the  shell  with  potato  mix- 
ture, brush  over  with  cream  and  lightly  brown  in  quick  oven. 
Serve  immediately. 

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108  FOOD  AND  COOKERY 

SANDWICHES 

In  a  family  where  lunches  have  to  be  put  up,  it  is  a  very 
important  matter  to  know  how  these  lunches  may  be  pre- 
pared in  a  wholesome  manner.  So  often  persons  have  serious 
indigestion  from  partaking  of  a  picnic  dinner.  With  care 
and  study  a  lunch  may  be  just  as  wholesome  and  appetizing 
as  any  meal  eaten  at  home. 

GENERAL  SUGGESTIONS 

Use  fresh  bread,  slice  thin  and  evenly,  spread  scant  with 
butter,  then  spread  filling  on  one  side  of  bread,  and  place 
othei4  piece  over,  cut  in  desired  size  and  style. 

216.  Nut  and  Jelly 

Add  chopped  walnuts  to  jelly  and  spread  on  buttered  bread. 

217.  Nut  Butter  and  Olive 

Dissolve  the  nut  butter  with  cold  water  to  thick  cream; 
add  chopped  olives;  serve  leaf  of  lettuce  and  mayonnaise 
between  slices,  if  desired. 

218.  Nut  and  Tomato 

Mash  equal  parts  of  nuttolene  and  tomato  to  a  paste  with 
fork,  season.  Serve  with  lettuce  leaf  and  mayonnaise. 

219.  Egg  Sandwich 

Chop  hard-boiled  eggs  very  fine,  season  with  mayonnaise, 
and  serve  with  lettuce  leaf. 

220.  Bean  Sandwich 

Spread  bean  puree  on  buttered  bread,  using  lettuce  and 
mayonnaise  dressing. 

221.  Lettuce  and  Tomato 

Peel  tomatoes,  slice  thin,  and  serve  with  mayonnaise. 

222.  Egg  and  Tomato 

Scramble  eggs  soft,  add  equal  quantity  of  stewed,  drained 
tomatoes;  mix  well,  let  cool,  and  use. 

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FOOD  AND  COOKERY  109 

223.  Date  and  Nut 

Grind  walnuts  and  dates  through  mill;  season  with  lemon 
juice. 

224.  Honey  and  Nut 

Use  one-half  cup  honey,  one  tablespoon  lemon  juice;  add 
chopped  walnuts  to  make  stiff  paste. 

225.  Raisin  Sandwich 

Chop  one-half  cup  seeded  raisins  and  one-half  cup  walnuts 
very  fine;  add  one  and  one-half  tablespoons  mayonnaise  and 
a  half  teaspoon  lemon  juice.  Mix  into  paste,  and  spread  on 
thinly  buttered  bread. 

226.  Nut  and  Fruit 

Grind  equal  parts  of  steamed  dried  figs  and  seeded  raisins 
together  through  mill,  or  chop  fine;  add  enough  chopped 
walnuts  to  spread  nicely  on  bread,  season  with  lemon  juice. 

227.  Lentil  Sandwich 

Slice  cold  lentil  roast  into  thin  slices  (No.  50).  Lay  on 
buttered  bread,  serve  with  lettuce  leaf  and  mayonnaise 
between  slices. 

228.  Tartar  Sandwich 

Chop  the  following  green  vegetables  fine:  green  onion, 
cucumber,  sweet  bell  pepper,  lettuce  and  a  little  tomato; 
put  in  cheesecloth  and  press  out  water,  season  with  mayon- 
naise. Lay  lettuce  on  one  slice  of  buttered  bread,  and  spread 
over  a  layer  of  the  vegetable.  Use  immediately. 

INVALID  DIETARY 

While  the  greater  part  of  this  work  has  been  devoted  to 
the  contriving  of  meals  usual  in  the  average  household  and 
under  ordinary  circumstances,  yet  we  must  know  how  to 
supply  the  needs  of  the  weak  or  suffering.  A  few  recipes 

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110  FOOD  AND  COOKERY 

will  be  given  under  this  head  for  liquid  foods,  which  may 
often  be  used  where  the  more  solid  foods  cannot  be  retained 
or  assimilated. 

Food  for  the  sick  should  be  such  as  will  furnish  the  most 
nourishment  with  the  least  tax  upon  the  digestive  organs. 
While  it  should  generally  be  of  a  simple  nature,  it  should  be 
cooked  with  the  greatest  care  and  served  in  the  most  inviting 
manner. 

The  temperature  of  the  food  will  also  have  a  marked 
influence  on  digestion;  therefore  it  should  be  a  rule  to  have 
hot  foods  served  hot,  and  cold  foods  served  cold. 

The  tray  should  be  covered  with  spotless  linen,  should  be 
carefully  laid,  and  should  not  have  the  appearance  of  being 
over-crowded. 

The  breakfast  tray  especially  should  be  made  as  attractive 
as  possible.  A  few  bright  flowers  will  make  it  look  cherry 
and  inviting.  While  many  of  the  foregoing  recipes  may  be 
used  for  the  sick, — as  toasts,  fruits,  breads,  soups,  etc.,— 
the  following  will  come  under  a  special  head,  as  liquid  foods. 

229.  Barley  Water 

2  tablespoons  pearl  barley.  1  quart  cold  water. 

Wash  the  barley  and  let  it  soak  for  an  hour  in  cold  water. 
Wash  and  change  the  water,  adding  fresh  water.  Set  on 
stove  and  let  boil  until  it  is  reduced  to  one  cup  liquid.  Serve 
plain  or  season  with  a  little  cream,  if  desired. 

230.  Rice  Water 

2  tablespoons  rice.  2  cups  cold  water. 

few  grains  salt.  cream  or  milk,  if  desired. 

Wash  the  rice  and  put  into  the  cold  water,  heat  gradually 
to  the  boiling  point,  and  let  it  continue  to  cook  until  the  rice 
is  soft.  Strain,  reheat  the  rice  water,  add  a  little  milk  or 
cream,  if  desired. 

231.  Oatmeal  Gruel 

3  tablespoons  oatmeal.  2  cups  boiling  water. 

a  few  grains  salt. 

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FOOD  AND  COOKERY  111 

Stir  the  oatmeal  into  the  boiling  water,  and  let  it  boil  until 
it  begins  to  thicken  slightly,  then  set  into  a  double  boiler  and 
let  it  cook  two  hours  or  more.  Strain  through  a  fine  strainer 
and  dilute  it  with  a  little  hot  water  if  it  is  too  thick.  Reheat 
and  season  with  cream  if  desirable.  A  gruel  should  be  so 
thin  that  it  will  pour  nicely  from  a  spoon. 

232.  Cornmeal  Gruel 

3  tablespoons  cornmeal.  2  cups  water, 

few  grains  salt. 

Prepare  the  same  as  oatmeal  gruel. 

233.  Gluten  Gruel 

1  cup  boiling  water.  2  tablespoons  gluten  meal, 

few  grains  salt. 

Sift  the  gluten  slowly  into  the  boiling  water,  stirring 
briskly  to  avoid  having  it  form  into  lumps.  Let  it  boil  until 
of  the  desired  thickness.  A  little  cream  may  be  added  before 
serving,  if  desirable. 

234.  Flaxseed  Tea 

V\  cup  flaxseed.  2  cups  boiling  water. 

2  tablespoons  lemon  juice. 

Wash  the  flaxseed  in  cold  water,  drain  well.  Add  boiling 
water,  and  let  boil  gently  for  one  hour.  Strain,  add  lemon 
juice  and  a  little  sugar,  if  desired,  and  serve. 

235.  Hot  Malted  Milk 

1  heaping  tablespoon  malted  milk.  1  cup  water, 

few  grains  salt,  if  desired. 

First  add  a  little  warm  water  to  malted  milk  to  make  a 
smooth  paste;  add  boiling  water,  beat  well,  and  serve. 

236.  Fruit  Eggnogg 

One  egg  separately,  one-third  cup  fruit  juice,  the  amount 
of  sugar  needed  will  vary  according  to  the  acidity  of  the 
fruit.  Orange  eggnogg  will  require  about  one  tablespoon 

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112  FOOD  AND  COOKERY 

sugar.  Other  juices,  as  grape,  berry  or  prune,  will  require 
very  little  sugar,  if  any.  A  teaspoon  of  lemon  juice  should 
be  added  to  the  latter  juices.  Beat  the  white  stiff  with  a 
Dover  egg-beater,  and  take  out  one  tablespoon  of  the  whites 
to  be  kept  for  a  garniture  for  the  top  of  the  glass.  Beat  the 
yolk  and  stir  in  the  fruit  juice  and  sugar.  Mix  well,  then 
stir  all  into  the  beaten  white,  pour  into  a  glass,  and  serve 
with  the  tablespoon  of  beaten  white  on  top. 

237.  Dry  Eggnogg 

One  egg,  separately,  beat  the  white  stiff;  add  one  table- 
spoon of  rich  raspberry  or  blackberry  juice  to  one-half  tea- 
spoon of  beaten  yolk;  mix  thoroughly;  cut  and  fold  into  the 
beaten  white  of  egg.  Serve  in  glass. 

238.  Cream  Eggnogg 

Vz  cup  thin  cream.  1  egg. 

4  or  5  drops  vanilla.  sprinkle  of  sugar. 

Beat  the  egg  separately,  add  the  cream,  sugar,  and  vanilla 
to  the  yolk;  then  pour  the  mixture  into  the  beaten  white,  mix 
well,  and  serve  in  glass  with  a  spoonful  of  beaten  white  on 
top. 

239.  Lemon  Albumen 

white  of  1  egg.  1  tablespoon  lemon  juice, 

chipped  ice.  Vs  glass  water. 

Put  the  white  of  egg  and  a  little  chipped  ice  into  glass, 
beat  well  with  fork  to  break  and  coagulate  the  egg;  add 
lemon  juice  and  water,  mix  well,  and  serve. 

240.  Albumenized  Milk 

Shake  together  in  well-corked  bottle  or  jar,  one  pint  of 
cold  fresh  milk  and  the  beaten  whites  of  two  eggs.  Serve 
immediately. 

241.  Curdled  Egg 

Put  a  raw  egg  into  a  dish  that  will  hold  one  pint  of  water; 
when  the  water  in  tea  kettle  boils,  pour  the  dishful  over  the 

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FOOD  AND  COOKERY  113 

egg;  that  is,  one  pint  of  boiling  water.  Let  stand  on  table 
uncovered  for  seven  minutes,  then  remove  and  serve. 

It  is  a  very  common  error  to  serve  the  sick  with  fresh- 
made  toast  of  bread  which  has  been  quickly  browned  on  both 
sides  and  served  hot.  This  makes  the  bread  practically  as 
indigestible  as  fresh-baked  bread.  Zwieback  may  be  heated, 
served  dry  or  moistened  with  hot  milk  or  water,  and  being 
thoroughly  dextrinized,  it  is  very  easily  digested  and  assimi- 
lated. 

Eggs,  when  cooked  and  served  to  the  sick,  should  as  a  rule 
always  be  soft  cooked,  poached  or  soft  boiled,  curdled  or 
scrambled  with  a  little  milk. 

FRUIT  ICES  AND  CREAMS 

Fruit  ices,  when  eaten  at  proper  times,  may  be  used  by 
most  people,  and  in  hot  weather  they  are  cooling  and  refresh- 
ing. The  mixture  of  large  quantities  of  milk  and  sugar, 
used  in  the  manufacture  of  ice  creams,  makes  a  bad  combina- 
tion. Large  quantities  of  milk  and  sugar  taken  together 
clog  the  system.  Fruit  ices  and  ice  cream  are  often  recom- 
mended by  physicians  for  particular  cases.  The  following 
suggestions  on  the  uses  of  ices  and  ice  cream  by  a  physician 
of  long  practical  experience,  will  be  a  help  to  the  nurse  or 
mother:— 

"Fruit  ice  is  a  very  useful  article  of  food  for  those  who 
are  suffering  with  a  gastritis  where  there  is  an  absence  of 
hydrochloric  acid.  It  has  the  effect  of  reducing  the  inflamma- 
tory condition,  and  at  the  same  time  supplies  the  patient 
with  nutrition.  It  is  not  a  good  plan  to  take  fruit  ice  in  con- 
nection with  a  large  meal,  as  it  lowers  the  temperature  of 
the  stomach,  and  the  latter  cannot  perform  its  functions 
until  it  has  reached  its  normal  temperature  again. 

"Ice  cream  is  a  useful  article  of  food  for  a  person  who  is 
suffering  with  gastric  ulcer  and  inflammation  of  the  stomach, 
due  to  excess  of  hydrochloric  acid,  as  it  is  both  nutritious  and 
cooling  to  the  stomach. 

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8 


114  FOOD  AND  COOKERY 

"The  combination  of  sugar  and  milk  does  not  seem  to  do 
any  particular  damage  under  these  conditions,  for  the  large 
amount  of  hydrochloric  acid  seems  to  neutralize  any  evil 
effects.  It  is  not  a  useful  article  of  food  for  an  individual 
with  a  normal  stomach.  The  materials  used  should  be  of  the 
best  quality,  for  frequently  we  have  severe  ptomain  poison- 
ing from  eating  an  inferior  quality  of  ice  cream." 

242.  Grape  Fruit  Ice 

~:i  cup  grape  fruit  juice.  V-2  cup  water. 

Vs  cup  sugar  or  more. 

Add  the  sugar  to  the  water  and  bring  to  a  boil;  when  cool, 
add  the  grape  fruit  juice  and  freeze,  using  about  one  part 
salt  to  three  or  four  parts  ice.  Too  much  salt  will  make  a 
coarse-grained  ice.  The  beaten  white  of  an  egg  may  be 
added,  if  desired. 

243.  Lemon  Ice 

Vt  cup  lemon  juice.  -.-;  cup  boiling  water. 

Vk  cup  sugar  or  more. 

Make  the  same  as  grape  fruit  ice. 

244.  Strawberry  Ice 

2  cups  strawberries.  ¥2  cup  sugar  or  more. 

Ys  cup  water.  1  tablespoon  lemon  juice. 

Wash  and  remove  the  stems  from  well-colored  ripe  berries. 
Put  them  into  a  bowl,  sprinkle  over  the  sugar,  cover  and  let 
stand  one  hour,  then  mash  them  well,  add  the  water  and 
press  through  a  fine  strainer  or  cheesecloth  to  express  as 
much  juice  as  possible,  add  the  lemon  juice,  and  freeze. 

245.  Apricot  Ice 

1  cup  stewed  apricot  pulp.  2  tablespoons  lemon  juice. 

*4  cup  water.  sweeten  to  taste. 

Stew  the  apricots  with  enough  sugar  to  sweeten,  when 
cool  mash  through  a  fine  colander,  add  lemon  juice  and  water, 
and  freeze.  A  little  more  sugar  may  be  required. 

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FOOD  AND  COOKERY  115 

246.  Ice  Cream 

1  cup  rich  cream.  .     6  drops  vanilla. 

1  tablespoon  sugar. 

Mix  ingredients  and  freeze  the  same  as  fruit  ice. 

CANNING,  PRESERVING 

The  great  secret  of  canning  lies  in  complete  sterilization. 
All  fruits  and  vegetables,  as  well  as  the  water  we  drink  and 
the  air  we  breathe,  are  teeming  with  minute  forms  of  life 
called  bacteria  or  molds  or  germs.  These  germs  are  the  sole 
cause  of  decomposition  or  rotting,  and  are  the  only  cause  of 
spoilage  we  have  to  deal  with  in  canning. 

The  exclusion  of  air  from  canned  articles  is  not  necessary, 
provided  the  air  is  sterile  and  free  from  germs. 

FRUITS 

Fruits  are  usually  slightly  acid,  and  in  general  do  not  sup- 
port bacterial  growth,  but  are  more  commonly  fermented  by 
yeasts.  In  order  to  retain  the  natural  flavor  of  the  fruit, 
little  sugar  should  be  used,  and  the  fruit  should  be  cooked 
only  long  enough  to  insure  its  preservation. 

The  fruit  should  be  perfectly  sound  and  not  overripe.  It 
should  always  be  assorted;  ripe  fruit  and  hard  fruit  should 
never  be  cooked  in  the  same  jar. 

All  stewpans,  strainers,  glass  jars  and  tops  should  be  put 
on  in  cold  water,  heated  to  the  boiling  point,  and  then  boiled 
for  ten  minutes  before  using.  The  quantity  of  sugar  used 
will  vary  with  the  kind  of  fruit  used,  and  somewhat  with  the 
locality  in  which  it  is  grown.  The  following  proportion  is 
taken  as  an  average,  more  or  less  sugar  may  be  used  as  the 
case  may  require:— 

247.  Syrups 

Apricots  2  — 2£  quarts  water  to  each  quart  of  sugar. 
Peaches  2J — 3  quarts  water  to  each  quart  of  sugar. 
Pears  3  — 3|  quarts  water  to  each  quart  of  sugar. 
Plums  1  — 1£  quarts  water  to  each  quart  of  sugar. 

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110  FOOD  AND  COOKERY 

HOME  CANNING 

248.  Apricots 

Select  large  underripe  fruit.  Peel  and  stone  the  fruit; 
pack  into  glass  jars;  bring  the  syrup  to  boil;  pour  through 
funnel  onto  the  fruit  until  jar  is  full,  put  on  rubber  ring,  and 
screw  the  covers  on  loosely.  Set  the  jars  into  a  wash  boiler 
with  a  false  bottom  in  it  to  keep  the  jars  from  resting  on 
the  bottom  of  the  boiler.  Pour  tepid  water  into  the  boiler 
until  the  jars  are  about  two-thirds  immersed  in  it.  Heat 
gradually  to  the  boiling  point,  and  let  boil  for  ten  minutes 
after  boiling  begins,  counting  the  time  from  the  moment  the 
steam  issues  out  from  under  the  cover  of  the  boiler.  After 
ten  minutes  boiling,  remove  the  cover,  take  the  jars  out  one 
at  a  time,  handling  them  with  a  dry  cloth,  and  out  of  the 
way  of  a  draft;  screw  the  covers  on  tight,  invert,  and  let 
stand  in  this  position  until  cold.  By  boiling  the  syrup  pre- 
viously to  filling  them,  the  jars  need  not  be  refilled  after 
cooking,  unless  cooked  too  long.  Great  care  should  be  taken 
not  to  cook  the  fruit  too  long,  as  it  shrinks  up  and  loses  its 
natural  flavor  and  appearance.  Apricots  are  nice  canned 
whole;  they  become  quite  highly  flavored  from  the  pits 
contained  in  them. 

249.  Peaches 

Peel  and  cut  peaches  into  halves,  removing  the  stones, 
except  a  few  that  may  be  put  into  each  jar  for  flavor,  if 
desired.  Pack  the  fruit  into  jars,  and  finish  the  same  as  for 
apricots. 

250.  Pears 

Peel  and  cut  the  fruit  into  halves.  Remove  the  seeds,  etc., 
and  proceed  in  the  same  way  as  for  peaches,  except  they 
must  be  boiled  about  twenty  minutes  instead  of  ten  minutes. 

251.  Plums 

Wash  and  peel  the  plums,  saving  out  the  small  ones  and 

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FOOD  AND  COOKERY  -  117 

the  peel  for  jelly.     Pack  the  fruit  into  jars  and  finish  the 
same  as  apricots. 

252.  Open  Kettle  Method 

Bring  syrup  to  boil  and  drop  in  only  enough  fruit  at  a  time 
for  one  or  two  jars,  let  come  to  good  boil;  syrup  should  barely 
cover  the  fruit.  Then  dip  glass  jar  out  of  boiling  water 
having  rubber  ring  on,  and  set  into  a  small  hot  pan;  insert 
funnel,  and  use  large  spoon;  dip  the  fruit  up  by  halves,  drop- 
ping them  into  jar;  lastly  fill  to  brim  with  boiling  syrup, 
screw  hot  cover  on  tightly,  invert  and  let  stand  until  cold. 

253.  Strawberries 

Wash  and  stem  the  berries,  place  in  large  pan,  pour  over 
them  the  needed  sugar,  and  let  stand  one  hour;  then  put  on 
fire,  adding  no  water,  and  when  they  boil  up  well,  fill  into 
hot  jars  and  finish  same  as  above. 

254.  Canned  Tomatoes 

Select  only  sound  ripe  tomatoes,  dip  them  in  boiling  water 
for  a  few  moments;  remove  the  skins;  halve  them  and  place 
in  an  open  kettle;  add  salt  at  the  rate  of  one  level  teaspoon 
to  the  quart.  Bring  slowly  to  boil,  and  cook  until  tomatoes 
are  thoroughly  cooked  through.  Remove  one  jar  at  a  time 
from  boiling  water,  place  a  rubber  around  the  neck  and  fill 
with  boiling  hot  tomatoes;  take  the  top  of  the  jar  from  the 
boiling  water,  being  careful  not  to  touch  the  inside  with  the 
fingers,  screw  it  on  tightly.  Invert,  and  let  stand  in  that 
position  until  cold. 

255.  Jelly  (Satsuma  Plum) 

To  each  fifteen  pounds  plums  and  peel  add  about  two  quarts 
cold  water,  and  set  on  the  stove;  care  being  taken  not  to 
burn  them.  When  they  are  thoroughly  done,  pour  into  a  bag 
or  cloth,  and  hang  up  to  drip.  To  each  quart  of  juice  thus 
made  add  one  quart  of  sugar  and  bring  to  boil;  skim,  and  let 
it  continue  to  boil  for  thirty  minutes,  if  only  one  quart  of 

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118  FOOD  AND  COOKERY 

juice;  forty  minutes,  if  one  gallon;  and  about  fifty  minutes 
to  one  hour  for  five  to  ten  gallons.  Take  glasses  out  of  hot 
water  and  fill,  let  them  stand  forty-eight  hours,  then  pour 
over  them  enough  hot  parafine  to  cover. 

If  plums  are  picked  just  after  a  rain  or  heavy  dew;  they 
will  contain  much  more  water  than  otherwise;  then  they  will 
require  less  water,  and  it  is  always  safest  to  boil  a  small 
quantity  as  a  test  before  making  a  large  amount  of  jelly. 

256.  Cranberry  Jelly 

1  quart  cranberries.  1  pint  water. 

1  pint  sugar. 

Pick  berries  over,  wash  and  drain  well.  Add  one  pint 
water  to  berries  and  let  boil  eight  minutes  after  boiling 
begins;  mash  through  colander,  add  sugar  and  bring  to  boil, 
skim,  let  boil  gently  for  four  or  five  minutes;  then  pour  into 
hot  glasses  or  jars.  When  set,  pour  hot  parafine  over  top  of 
each  glass. 

COMBINATIONS  AND  MENU-MAKING 

The  art  of  planning  and  combining  foods  is  one  of  no  small 
importance  to  the  housewife  or  cook.  The  very  best  foods 
may  be  combined  or  served  in  such  combinations  as  to  bring 
distress  to  the  digestive  organs,  and  produce  weakness 
instead  of  strength. 

Because  human  beings  differ  so  much  and  their  needs  are 
so  varied,  it  is  impossible  to  lay  down  any  set  of  rules  on 
diet  for  all  alike.  But  there  are  general  principles  by  which 
everyone  may  be  guided  in  matters  of  diet,  and  which,  if 
heeded,  can  accomplish  more  for  the  individual  or  family,  in 
maintaining  a  healthy  condition  of  the  body,  than  all  the 
doctors'  prescriptions.  It  is  therefore  important  for  those 
who  have  to  plan  for  the  family,  to  have  a  working  knowledge 
of  the  principles  which  guide  and  direct  in  making  out  a  bal- 
anced menu. 

In  the  first  place,  there  should  not  be  a  great  variety  at 

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FOOD  AND  COOKERY  119 

any  one  meal.  Several  articles  of  food  at  the  same  meal 
work  up  fermentation,  and  the  food  does  not  nourish  the 
system. 

While  perhaps  all  cannot  eat  the  same  foods  (and  it  might 
be  well  always  to  plan  so  there  can  be  some  individual  choice 
in  the  matter  of  foods  to  be  eaten),  yet  a  very  common  error, 
and  one  that  is  so  often  committed  with  none  but  the  best 
intentions,  is  that  of  loading  the  table  down  with  every 
possible  variety  of  food.  True,  the  same  dishes  prepared  in 
the  same  way  should  not  appear  on  the  table  meal  after  meal, 
and  day  after  day.  The  food  should  be  varied,  and  the  cook 
should  plan  to  have  different  foods  served  in  different  ways, 

so  as  to  have  the  table  always  looking  fresh  and  inviting. 

« 

A  great  variety  at  one  meal  encourages  overeating,  bring- 
ing distress  and  feebleness  in  its  train.  Overtaxation  of  the 
digestive  organs  is  a  bad  form  of  dissipation,  and  is  said  to 
be  the  cause  of  more  disease,  directly  or  indirectly,  than  is 
caused  by  all  kinds  of  alcoholic  dissipation  combined,  the 
latter  very  often  due  to  the  former. 

While  the  cook  cannot  be  held  responsible  for  the  course  of 
individuals  in  these  matters,  yet  it  is  within  his  power  to 
plan  the  meal  in  such  a  manner  as  to  encourage  right  habits; 
and  being  guided  by  sound  principles,  he  can  make  the  work 
educational  in  character. 

Then  again,  it  is  not  well  to  eat  fruit  and  vegetables  at  the 
same  meal.  Fresh  fruits  are  very  easily  digested,  a  sweet 
apple  being  digested  in  the  stomach  in  from  one  hour  to  one 
hour  and  a  half,  while  many  of  the  coarser  foods  require  from 
three  to  four  hours  or  more  for  their  digestion.  When  these 
are  taken  together,  the  fruits,  mixed  with  other  foods,  are 
kept  in  the  stomach  for  such  a  long  period  of  time  that  they 
ferment,  and  the  formation  of  vinegar  and  alcohol  is  the 
result. 

Acid  fruits  and  coarse  vegetables,  as  roots  and  tubers,  are 
an  especially  bad  combination.  Many  people,  who  think  a 
certain  food  does  not  agree  with  them,  often  learn  that  the 


120  FOOD  AND  COOKERY 

trouble  is  not  with  the  food,  but  with  the  combination  in 
which  it  has  been  taken.  The  finer  vegetables,  known  as  the 
fruity  vegetables,  as  squash,  tomatoes,  peas,  corn,  etc.,  can 
be  used  by  most  people  where  fruit  dessert  or  fresh  fruit  is 
served.  These  principles  should  be  taken  into  consideration 
in  all  our  planning. 

Grains,  fruits  and  nuts  are  a  good  combination;  also  grains 
or  cereals,  vegetables  and  nuts.  It  might  be  well  to  say  that 
while  grains  and  fruits  are  a  good  combination,  it  should  be 
remembered  that  to  pour  acid  fruits  over  rice,  bread  or  any 
starchy  food  to  soften  it,  not  only  hinders  the  flow  of  saliva, 
but  the  acid  of  the  fruit  so  neutralizes  the  saliva  as  to  hinder 
the  digestion  of  the  food  in  the  stomach.  If  starchy  foods 
be  thoroughly  masticated  first,  and  the  fruit  eaten  at  the 
close  of  the  meal,  then  the  food  will  be  in  a  condition  to  be 
easily  acted  upon  by  the  digestive  juices. 

The  free  use  of  milk  and  sugar  taken  together  clogs  the 
system  and  should  be  avoided.  Milk  and  acid  fruits  are  a 
bad  combination,  and  should  not  be  taken  together. 

Then  there  should  be  a  simplicity  about  the  preparation  of 
food,  a  nicety  that  will  appeal  to  the  finer  instincts  of  people. 
Complex  mixtures  and  highly  seasoned  foods  ought  to  be  an 
insult  to  one  with  a  healthy,  normal  stomach. 

Nature  has  provided  an  abundance  of  natural  flavors  in  the 
different  foods,  which  do  not  irritate  the  delicate  organs  of 
digestion,  but  which  have  a  pleasing  effect.  Food  should  be 
prepared  and  served  in  an  appetizing  manner,  and  should 
appeal  to  the  sense  of  sight,  as  well  as  to  that  of  taste. 

In  making  out  a  well-balanced  menu,  there  is  need  to  con- 
sider, not  only  the  properties  of  the  food,  but  its  adaption  to 
the  eater.  Food  can  be  eaten  freely  by  persons  engaged  in 
physical  labor  which  must  be  avoided  by  those  whose  work  is 
chiefly  mental.  Then  again,  we  should  always  plan  so  that, 
as  far  as  combination  is  concerned,  we  shall  set  before  people 
foods  that  combine  well  together.  Suppose,  for  instance, 
we  serve  vegetable  soup  first;  most  people  will  partake  of  it 


FOOD  AND  COOKERY  121 

when  it  is  set  before  them.  Then  we  have  already  started 
them  on  a  vegetable  dinner;  now,  should  we.  have  a  fruit 
salad  or  fruit  dessert,  with  perhaps  other  coarse  vegetables, 
it  is  very  apparent  that  there  is  a  lack  of  judgment  on  the 
part  of  the  one  responsible.  Such  mistakes  can  be  avoided 
without  inconvenience  when  making  out  the  plans,  by  putting 
a  cream  of  peas  or  tomato  or  other  like  soup,  instead  of  the 
vegetable,  whenever  fruit  is  taken  into  the  combination. 

While  it  is  true  that  people  need  not  partake  of  everything 
before  them,  yet  there  are  some  things  most  people  will  use, 
and  this  should  always  be  taken  into  consideration  when 
making  out  the  plans.  We  should  always  plan  so  that  the 
soup,  the  relishes  and  the  dessert,  if  any,  shall  harmonize  as 
far  as  combination  is  concerned;  and  if  fruit,  as  fruit  salad, 
or  fruit  dessert,  is  used,  there  should  be  at  least  one  of  the 
finer  vegetables,  as  tomatoes,  squash,  corn,  etc.,  to  choose 
from.  At  another  time,  when  fruit  is  omitted  from  the 
menu,  we  may  plan  a  good  vegetable  dinner,  in  which  any  of 
the  coarser  vegetables  may  be  combined  with  some  dish  in 
the  form  of  grains,  legumes  or  nut  food. 

In  seeking  to  supply  foods  that  will  give  proper  nourish- 
ment to  the  body,  we  should  avoid  the  extremes  in  both 
directions;  on  the  one  hand,  that  which  tends  toward  an 
impoverished  diet,  and  on  the  other  hand,  that  which  brings 
into  one  meal  too  many  heavy,  highly  concentrated  foods. 
Fresh  vegetables,  especially  the  coarse  vegetables,  contain  a 
large  proportion  of  water  in  their  composition.  These  vege- 
tables of  themselves  would  fail  of  supplying  the  proper 
nutrition  to  the  body,  but  when  served  with  the  more  solid 
foods,  as  grains,  legumes,  nuts,  or  nut  foods,  they  furnish 
bulk  to  the  food,  and  are  rich  in  mineral  matter.  Perhaps 
one  of  the  more  solid  foods,  rich  in  nutritive  value,  together 
with  other  vegetables  prepared  in  a  simple  manner,  would 
give  variety  and  ample  choice  for  most  people. 

The  following  suggestive  menus  will  help  to  illustrate  the 
working  out  of  some  of  these  principles:— 


122  FOOD  AND  COOKERY 

BREAKFAST 

BARTLET  PEARS  STEWED  PRUNES 

TOASTED  WHEAT  FLAKES 

SCRAMBLED  EGG  WITH  NEW  TOMATO  CORN  BREAE- 

CREAM  BUTTER  HONEY 

CEREAL  COFFEE 


DINNER 

LETTUCE  CREAM  OF  CORN  OLIVES 

SAVORY  LENTIL  ROAST  CRANBERRY  JELLY 

BAKED  POTATOES          BROWN  SAUCE       STEWED  TOMATOES 

WHOLE-WHEAT  BREAD  APPLE  PIE 


LUNCHEON 

SLICED  PEACHES  STRAWBERRIES 

FRUIT  SANDWICHES 

CREAM  ROLLS  PULLED  ZWIEBACK 

NECTAR  CEREAL  COFFEE 


123 


BAKED  APPLE  CANTALOUPE 

BOILED  RICE  NUT  AND  POTATO  HASH 

WHOLE-WHEAT  PUFFS 
CREAM  BUTTER  CEREAL  COFFEE 


DINNER 

.LETTUCE  AND  TOMATO  COTTAGE  CHEESE 

NEW  ENGLAND  DINNER 

MIXED  NUTS  WAX  BEANS 

FRUIT  BREAD 

WATERMELON        CREAM  RICE  PUDDING 


LUNCHEON 

STEWED  PRUNES  BLACKBERRIES 

CREAM  TOAST  PUFFED  WHEAT  BERRIES 

ORANGES  FRUIT  CRISPS 

YOGURT  CEREAL  COFFEE 


124 


FOOD  AND  COOKERY 


INDEX  TO  RECIPES 

The  numbers  refer  to  the  recipe  and  not  to  the  page. 


Unfermented   Baiter-breads    37 

6  Corn    Bread 
9  Corn    Cakes 

7  Hoo     Cake 

8  Hot    Cakes 

5  Puffs,    Whole-wheat 
Unfermented    Dough-breads    39 

10  Cream    Rolls 

14  Cocoanut   Crisps 
13  Date    Rolls 

12  Fruit    Crisps 

15  Walnut  Sticks 

11  Whole-wheat  Sticks 
Fermented  Breads    41 

22  Bran    Biscuit 

20  Fruit    Bread,    Buns 
19  Graham    Bread 

21  Graham    Buns 

16  Mother's   Bread 

23  Parkerhouse     Rolls      with 

Milk 

17  White    Bread 

18  Whole- wheat    Bread 

24  Zwieback,    Cut 

25  Zwieback,    Pulled 

Cakes     100 

193  Jelly    Roll 

190  Layer    Cake 

191  Loaf   Cake,    Plain 

192  Loaf  Cake,   Walnut 

194  Lady   Fingers 

195  Vanilla    Wafers 
Canning:    115 

247  Syrups 

248  Apricots 

249  Peaches 

250  Pears 

251  Plums 

252  Open   Kettle   Method 

253  Strawberries 

254  Tomatoes 


Desserts     90 

161  Apple    Snow 

163  Apple  and  Raisin  Pudding 

156  Banana    Tapioca 

166  Blanc  Mange 

175  Blackberry  Mold  Jelly 

171  Bread   Pudding 

162  Cream    Rice    Pudding 

168  Cream   Tapioca 
165  Custard    Sauce 

170  Dutch    Apple    Pudding 

169  Floating   Island 

173  Jelly,    Orange 

174  Jelly,    Lemon 
IT."  Jelly,    Berry 

164  Lemon   Snow 

158  Pressed   Fruit  Pudding 

159  Prune   Pudding 

160  Prune   Whip 

155  Sago  Fruit   Mold 

167  Strawberry    Flummery 

157  Strawberry    Whip 
1T2  Vegetable    Gelatin 
Frostings,    Fillings,   Sauces    103 

196  Boiled    Frosting 

198  Ornamental  Frosting 

197  Plain  Icing 
201  'Lemon  Filling 
200  Orange  Filling 

199  Strawberry  Filling 
144  Fruit   Sauce 

165  Custard    Sauce 
146  Lemon    Sauce 

Grains,  Nut   Foods,  Entrees  56 

41  Beans,   Stewed  Lima 

42  Beans,  Baked  Lima 

43  Bean    Puree,    Browned 

44  Bean   Ribbon,    Roast 
47  Bean  Patties,  Xavy 

45  Beans    Spanish,    Red 
56  Corn    Nut   Pie 


FOOD  AND  COOKERY 


125 


59  Cromeskies,    Xut 

66  Corn    Timbales 

48  Cutlets   of   Green   Peas 
38  Dressing,    Baked 

50  Lentil    Roast,    Savory 

31  Lentil      and      Rice      Loaf, 
Country    Style 

49  Macaroni    and     Rice 

(Croquettes) 

02  Macaroni  au  Gratin 

60  Macaroni,    Family   Style 

61  Macaroni   with   Olives 
55  Noodles    au    Gratin 
54  Noodles,    Cream 

69  New   England   Dinner 
57  Nut    Meat,    Roast 

208  Nut   and   Potato    Hash 

52  Nut   and   Potato   Pie 

46  Patties,   Lentil 

47  Patties,    Navy    Bean 

53  Potato    Stew,    Egg   Dump- 

lings 

211  Rice,    Steamed 

212  Rice,     Browned 

63  Rice,    Spanish 

64  Rice,     Baked     Italienne 
57  Roast,    Nut    Meat 

44  Roast,    Ribbon   Bean 

50  noast,    Savory    Lentil 

67  Roast,    Walnut 

68  Spaghetti   and    Cornlet 
63  Spanish    Rice 

46  Walnut    Lentil    Patties 

67  Walnut    Roast 

i;5  Walnut    Timbales 

Gravies  and  Sauces    Of) 

70  Brown    Sauce 

7s  Brazil    Nut    Sauce 

71  Country    Gravy 

73  Cream    Sauce 
165  Custard    Sauce 

77  Hollandaise   Sauce 

146  Lemon    Sauce 

74  Nut   Sauce 

72  Olive    Sauce 


75  Tomato    Sauce 

76  Tomato   Cream   Sauce 
Ices,  Fruit,   Ice  Cream    ....118 

245  Apricot    Ice 

242  Grape   Fruit    Ice 

24:1  Lemon   Ice 

244  Strawberry   Ice 

246  Ice   Cream 

Invalid  Dietary    109 

240  Albumenized    Milk 

229  Barley   Water 

232  Cornmeal    Gruel 

241  Curdled    Egg 

238  Eggnogg,    Cream 
237  Eggnogg,    Dry 
236  Eggnogg,    Fruit 

234  Flaxseed    Tea 

233  Gluten   Gruel 

239  Lemon   Albumen 

235  Malted    Milk    Hot 
231  Oatmeal    Gruel 

230  Rice    Water 

Jelly   Making    117 

255  Plum   Jelly 

256  Cranberry    Jelly 
Miscellaneous    Recipes     84 

3  Sterilized    Milk 

1  Vegetable   Butter 

4  Table    Butter 

2  Yogurt 

Pies,    Crusts    9fi 

176  Plain    Pastry 

177  Beaten    Oil    Crust 
17s  Flake    Pastry 

17!"  Crust   Shells 

ISO  Apple   Pie 

188  Cream   Pie 

189  Fruit  Tart 
ls7  Lemon   Pie 
1M  Prune    Pie 
is."  Pumpkin   Pie 

186  Pumpkin        Pie        without 

Milk 

184  Raisin     Pie 

ls2  Strawberry    Pie    A 


126 


FOOD  AND  COOKERY 


183  Strawberry  Pie  B 

Salads   and   Dressings    83 

127  Cream   Dressing 

125  Boiled    Dressing 

126  French    Dressing 

124  Mayonnaise    Dressing 

138  Bean    Salad 

134  Beet  and  Egg 
133  Coleslaw 

135  Combination   Salad 

141  Cucumber   Salad 

139  Egg   Salad 

1.28  Lettuce  and   Tomato 

137  Macedoine     Salad 

136  Nut   and    Celery 

129  Poinsettia  Tomato 
132  Potato    Salad 

130  Stuffed  Tomato 

143  String    Bean 

142  Sweet   Potato  Salad 

131  Tomato    en    Surprise 

140  Water  Lily  Salad 
Salads  and   Sauces,  Fruit    .  .  .8? 

144  Fruit    Sauce 
14H  Lemon   Sauce 

145  Cream  Mayonnaise 

150  Crown    Prince 
'48  Fruit   Basket 
149  Fruit    and    Nuts 

151  Fruit    Salad 

153  German  Apple  Salad 

K,4  Raisin    Salad 

147  Stuffed   Date    Salad 

152  Waldorf    Salad 

Sandwiches     108 

220  Bean    Sanawich 

"23  Date    and    Nut 

219  Egg  Sandwich 

222  Egg   and    Tomato 

224  Honey    and    Nut 

"21  Lettuce    and    Tomato 

227  Lentil   Sandwich 

216  Nut   and   Jelly 

217  Nut    Butter   and   Olive 

218  Nut    and    Tomato 


226  Nut    and    Fruit 

22."  Raisin  Sandwich 

228  Tartar   Sandwich 

Soups     .•»(' 

21:  Cream   of   Tomato    A 

27  Cream   of  Tomato  B 

28  Cream   of   Corn 

2  :i  Cream   of  Green   Peas 

33  Cream   of   Lettuce 

:]0  Family    Potato    S 

::7  Farmers'    Favorite 

39  Fruit  Soup  A 

40  Fruit   Soup   B 

::i  Lima  Bean   Soup 

38  Potage  St.   Germain 

:!4  Tomato    Bisque 

•'12  Vegetable   Oyster  .Soup 

35  Vegetable   Chowder 

36  Vegetable    Julienne 
T:>ast.s  and   Breakfast    Dishr- 

104 

2".~>  Cream    Peas    on    Toast 

203  Cream    Toast 

214  Cream   P->tar> 

21.1  Mashed    Potato    Cakes 

209  Nut  and  Potato  Hash 
2114  Prune    Toast 

211  Rice,    Steamed 

212  Rice,    Browned 

215  Stuffed   Baked   Potato 

207  Sultana    Toast 
202  Strawberry    Toast 

210  Scrambled    Egg    with    To- 

mato 

208  Tomato   Toast 

206  Walnut  Lentils  on  Toast 

Vegetables  71 

N!  Asparagus,    New 

^2  Asparagus  Tips  and  Peas 
Beans,  String 

103  Beets,    Stewed 

104  Beets,    Buttered 

105  Beets,    Scalloped 

112  Bell    Peppers,    Stuffed 

:».")  Cauliflower  au  Gratin 


FOOD  AND  COOKERY 


127 


96  Cauliflower    Bouchees 

113  Cabbage,  Stewed 
99  Carrots,    Cream 

100  Carrots,    Egg    Sauce 

101  Carrots,   Stewed 

102  Carrots  and  Peas 

94  Corn,    Cream    Baked 

92  Corn   on    Cob 

93  Corn   Saute,    Green 
<.tO  Eggplant,    Scalloped 
91  Eggplant,   Breaded 

114  Hot    Slaw 

110  Onions,    Boiled 

111  Onions,    Cream 
107  Parsnips,    Baked 

79  Peas,    New 

112  Peppers,   Baked   Bell 

115  Potatoes,    Browned 

116  Potatoes,    Roasted 

117  Potatoes,    Scalloped 
lls  Potatoes,     Kentucky 


119  Potato    Duchess 

120  Potato   en    Surprise 

121  Sweet  Potato,   Roasted 

122  Sweet    Potato,    Glazed 

123  Sweet    Potato,    Mashed 

88  Summer   Squash,    Mashed 

89  Summer      Squash,        Scal- 

loped 

108  Spinach 

109  Spinach,    Cream 

97  Salsify,    Stewed 

98  Salsify,    Scalloped 
106  Turnips,     Stewed 

S3  Tomato,    Stewed 

84  Tomato,    Breaded 

85  Tomato,    Baked 

86  Tomato,    Stuffed    Baked 

87  Tomato,    Scalloped 

97  Vegetable    Oyster.    Stewed 

9S  Vegetable      Oyster,     Scal- 
loped 


